CHOCOLATE-CHIP RASPBERRY PANCAKES

*Breakfast Collection*

Protein-rich nonfat cottage cheese stands in for ricotta in these light custardy pancakes.

Ingredients:

1-1/2 cups nonfat cottage cheese

4 eggs, lightly beaten

1\4 tsp vanilla

1 tsp orange zest (optional)

1 TB sugar

1/2 cup whole wheat pastry flour

2 TB chocolate chips

+Nonstick cooking spray

+1-1/2 cups raspberries, fresh or frozen

Directions:

1. In a food processor, blend cottage cheese, eggs, vanilla extract, orange zest, if using, and sugar until smooth.

2. Add whole wheat pastry flour and chocolate chips and pulse 2-3 times or until flour is just incorporated (don't over mix).

3. Spray a large nonstick skillet with cooking spray and heat over medium-heat. When pan is hot enough, pour pancake batter in 1/4 cup servings.

4. When pancakes start to bubble, scatter raspberries over top, and flip to cook the other side, about 1 minute.

(Source: WebMD/Walgreens & photo also)