1. Mix blueberries, water, and sugar in a saucepan. Cook over low heat, stirring often, for 10 minutes or until the blueberries begin to break apart. Whisk together the yogurt, cottage cheese, eggs, and lemon juice in a bowl.
2. Mix the flour, baking soda, and salt in another bowl. Add the flour to the yogurt mixture and stir just until blended.
3. Heat a large skillet or saute pan over medium-low heat. Coat with nonstick cooking spray and add batter in larger spoonfuls (abut 1/4 cup each). Flip the pancakes when the tops begin to bubble, 3 to 5 minutes and cook the second side until browned. Serve with the warm blueberries.
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 36 (16%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 139.6mg||43 %|
|Sodium 247.7mg||9 %|
|Potassium 207.3mg||5 %|
|Total Carbohydrate 41.8g||12 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 37.3g|
|Protein 9.2g||13 %|
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Calories per serving: 228
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