This recipe was contributed by Vineyard Nutrition for our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.

Strawberries, peaches and/or other fruit, dicedPhoto by Alison Shaw
1 cup low-fat cottage cheese
4 eggs
1/4 cup skim milk
2 Tbsp. canola oil
1/2 tsp. vanilla extract (optional)
1/2 cup whole wheat flour
1/4 tsp. cinnamon
Canola oil cooking spray

Purée fruit in a blender or with an immersion blender and set aside.
Purée cottage cheese in a blender or with an immersion blender.
Add eggs, milk, oil and optional vanilla extract, and mix.
Add flour and cinnamon and mix until smooth.
Heat a large skillet or griddle over medium heat and spray with canola oil.
For each pancake, pour 1/4 cup batter onto hot, greased griddle.
Cook for 2-3 minutes.
Turn with a spatula and cook for another 2-3 minutes, making sure pancakes are cooked through before serving.
Serve with fresh fruit sauce.