Cottage Cheese Protein Pancakes

In a large bowl mix together milk, cream, egg yolks, vanilla extract, and cottage cheese. ½ cup 2% milk, ½ cup heavy cream, 2 large eggs, 1/2 teaspoon vanilla extract, 1 cup cottage cheese

In a medium bowl, sift together flour, baking powder, sugar, nutmeg, and salt. Gently stir into milk mixture. Do not over mix. 1 cup all-purpose flour, ½ teaspoon baking powder, 2 tablespoons granulated sugar, 1/8 teaspoon ground nutmeg, Pinch salt

Place the egg whites In a clean medium bowl With a hand mixer, beat on high speed until egg whites form stiff peaks, about 3 minutes.

Fold egg whites into pancake batter. Again, be gentle and do not over mix.

In a pan over medium heat, melt butter. Spoon in ¼ cup of pancake batter into the hot pan. Top pancake with a few blueberries. When bubbles begin to rise in the center and edges begin to brown, flip pancake over once and cook about an extra minute or two. 1 cup fresh blueberries

Continue until all of the batter is used. You may have to add additional butter to the skillet so the pancakes don't stick.

Serve with syrup and fresh berries.