Low Fat Blueberry Pancakes with Banana Cream Topping

3/4 cup whole wheat flour
3/4 cup unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 tablespoons sugar
2 egg whites
1 1/2 cups buttermilk
1/4 cup low fat (1%) cottage cheese
1/2 teaspoon vanilla
1/4 cup blueberries

Banana Cream Topping (recipe follows)
3/4 cup pure maple syrup

In a large bowl, combine flours, baking powder, baking soda, and sugar. Set aside.

In a medium bowl, whisk together egg whites, buttermilk, cottage cheese, and vanilla.

Add buttermilk mixture to flour mixture. Stir just until dry ingredients are moistened. Gently stir in blueberries.

Spray a large, wide skillet or electric griddle with non-stick spray. Heat over medium heat. For each pancake, spoon about 1/2 cup batter onto skillet. Spread to make a 5 or 6-inch circle. Cook until bubbles break through the top and undersides are lightly browned. Flip and cook other side until lightly browned, 2-3 more minutes. Serve pancakes topped with 2 tablespoons Banana Cream Topping. Drizzle with maple syrup.

Makes 4 generous servings (8 large pancakes).

BANANA CREAM TOPPING:

1/2 cup low-fat sour cream or yogurt
1/2 cup mashed banana (about 1 large)
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon

Combine all ingredients in a small bowl. Cover and refrigerate until ready to use.

Per serving with topping: 444 calories, 2.2 g fat, 6 mg cholesterol.