High Protein Pancakes - cooking recipe

Ingredients

1 cup fat-free cottage cheese
1 cup egg substitute (or 4 eggs)
1 tablespoon canola oil
1/2 cup fat-free buttermilk
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons Splenda granular
3/4 teaspoon baking powder

Preparation

Coat a frying pan with non-stick spray and heat over medium heat.
Put all ingredients, except baking powder, in a blender and blend until smooth.
Stir in baking powder.
Pour by 1/8 cup measures into pan and cook until bubbles form around the edges then flip.
Serve with syrup or fruit preserves.
Note: These will have a moist, almost custard, center. Try to keep the pancakes small because of their delicate nature.