Cottage Cheese Pancakes

I just received my Diabetic Health magazine for September & tried this recipe this morning. It was fantastic: Makes 12 4-inch pancakes (easily quartered for 1 serving) 1 cup low-fat or regular cottage cheese 4 eggs or equivalent amount of egg substitute (usually 1 cup) ½ cup almond flour or rolled oats ½ teaspoon vanilla extract butter or oil for cooking (I used PAM) Optional: Grated lemon or orange zest along with lemon or orange extract; or try other flavored extracts such as maple, coconut or almond. Combine all ingredients in a blender & process on low speed until blended. Cook pancakes in a lightly greased skillet or griddle over low to medium-high heat until browned on both sides. Serve immediately with plain yogur mixed with fresh fruit & cinnamon or with butter & sugar-free syrup. Three 4-inch pancakes per serving: Calories 120; Total fat 10g; Saturated fat 2g; Total carohydrate 4g; Dietary fiber 2g; Protein 6g.