Biggest Loser Pancakes with Blueberry Syrup

These are a dieter's dream.  And our kids LOVED them.  Pancake purists would never mistake these for their fluffy-white, carboliscious counterparts, but they still taste really good.  I haven't tried it yet, but I suspect these will freeze well, so I will be making a batch once school starts and top them with some homemade apple syrup.  An easy, quick and hot breakfast on a school morning!

Biggest Loser Pancakes
2 c. old-fashioned oats
2 c. cottage cheese
12 egg whites (please take the time to break and use real eggs, not the substitute)
2 T. sugar
2 t. cinnamon
2 t. vanilla extract

Place all ingredients in a food processor or blender and blend until very smooth.  Place about 1/4 cup dollops on a hot griddle and cook till done on both sides.  Makes about 24 pancakes.

Fresh Blueberry Syrup
1 quart fresh blueberries, washed and drained
2 T. brown sugar
1/2 c. pure maple syrup

Place all ingredients in a small sauce pan.  Heat over medium heat until starting to boil.  Stirring often so bottom does not scorch.  Turn heat down and let gently simmer for about 10 minutes.  Serve warm.

Fresh Apple Syrup
4-6 medium sized apples, peeled, cored and chopped
2 T. butter
2 T. brown sugar
pinch of salt
1/2 c. pure maple syrup

Heat butter and sugar until melted over medium heat.  Add apples and saute, stirring often until beginning to soften.  Add salt and maple syrup.  Bring to almost a boil, then turn down heat and let gently simmer for 10-20 minutes until apples are nice and soft.  Serve warm and top with toasted almonds if desired.