Note:  Chef Curtis Cooke gave us this recipe and it is also on the Golden Door facebook page!  Thanks guys yum! 

For the Blueberries:

1 pint organic blueberries

1 tablespoon maple syrup

¼ cup orange juice (fresh squeezed)

2 teaspoons lemon juice (fresh squeezed)

In a 1 quart sauce pot, combine all of the ingredients. Place the sauce pot over medium-high heat and cook for approximately 5 minutes.

Pancakes:

1 cup low-fat cottage cheese

1 ¼ cups whole wheat flour

¾ cup all-purpose flour

¼ cup agave nectar

½ teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

2 eggs (cage free)

1 ½ cups low-fat buttermilk

1 tablespoon butter, melted

Nonstick cooking spray

In a mixing bowl, combine the flour, baking soda, baking powder and salt. In a separate

bowl, whisk together the cottage cheese, agave nectar, eggs, buttermilk and melted butter. Fold in the flour mixture. Spray a 10 inch non-stick pan with the cooking spray and heat it over medium heat. Spoon a heaping tablespoon of the batter in to the pan for each pancake. Cook for about 2 minutes, or until golden brown, then turn the pancake over and continue to cook for 1-2 minutes. To serve, stack 3 pancakes and spoon 2 tablespoons of blueberries over the stack.