Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           whole wheat flour
     3/4  cup           all-purpose flour
   1      teaspoon      baking powder
   1      teaspoon      baking soda
   1 1/2  tablespoons   sugar
   2                    egg whites
   1 1/2  cups          buttermilk
     1/4  cup           low-fat -- (1%) cottage cheese
     1/2  teaspoon      vanilla
     1/4  cup           blueberries
                        ***BANANA CREAM TOPPING***
     1/2  cup           low-fat sour cream or yogurt
     1/2  cup           mashed bananas -- (about 1 large)
   2      tablespoons   brown sugar
     1/8  teaspoon      cinnamon
     3/4  cup           pure maple syrup

Preparation:

In a large bowl, combine flours, baking powder, baking soda and sugar. Set aside. In a medium bowl, whisk together egg whites, buttermilk, cottage cheese and vanilla. Add buttermilk mixture to flour mixture. Stir just until dry ingredients are moistened. Gently stir in blueberries. Spray a large, wide skillet or electric griddle with non-stick spray. heat over medium heat. For each pancake, spoon about 1/2 cup batter onto skillet. Spread to make a 5 or 6 inch circle. Cook until bubbles break through the top and undersides are lightly browned. Flip and cook other side until lightly browned, 2 to 3 more minutes. Serve pancakes topped with 2 tablespoons Banana Cream Topping. Drizzle with maple syrup. For Topping, combine sour cream or yogurt, banana, brown sugar and cinnamon in a small bowl. Cover and refrigerate until ready to use. Makes 4 generous servings of 2 pancakes each. Author's Notes: These mouthwatering pancakes are so scrumptious and so huge, they were awarded top prize in the New York Pancake Department's Fabulous Flapjack Flip-off. Apparently, they're also the hands-down (or hands-up) favourite at the local police st