Blueberry Pancakes

1 1/3 cups    all-purpose flour
1/3 cup         granulated sugar
1 1/2 tsp       baking powder
1/2 tsp          baking soda
1/2 tsp          salt
2                     eggs
1 cup            low-fat cottage cheese
3/4 cup      1% lowfat milk
3/4 tsp        lemon juice
1 tsp             vanilla extract
1 1/2 cups  blueberries

mix all ingredients together except the blueberries
once the batter is smooth fold in the blueberries
heat a nonstick skillet (frying pan) with vegetable oil
spoon on about 1/4 cup batter for each pancake (I made them a little smaller to get more) and cook until bottoms are golden and small bubbles start to form on top, 3 to 4 minutes. Flip and cook until the other side is browned, 1 to 2  minutes longer
Yield: 6 Servings