Directions

1. Mix egg yolks with cottage cheese, sugar, lemon zest, vanilla extract and milk in a blender until smooth.
2. In another large bowl, sift together the flour, baking powder, baking soda and salt.
3. Add the liquid mixture to the dry ingredients and mix.
4. In a separate bowl, whisk egg whites until stiff peaks form.
5. Using a spatula, gently fold the whites into the batter until mixture is well blended.
6. Add blueberries and gently fold in.
7. Heat a large non-stick skillet over medium heat. Pour batter with heaping tablespoons to form small round pancakes.
8. Cook until golden brown, about 1 1/2 minutes per side. Serve hot.
9. Drizzle with maple syrup to serve.