Fluffy Blueberry Cottage Cheese Pancakes

Steps

1. Separate the eggs, putting the yolks in a large bowl and the whites in a clean medium bowl.
2. In a small bowl, whisk the flour, sugar, baking powder and salt.
3. Add the cottage cheese, milk, vanilla and lemon zest to the yolks and whisk until well blended.
4. Stir the flour mixture into the cottage cheese mixture just until no dry streaks remain.
5. Beat the egg whites with a whisk or mixer until they hold soft peaks, then gently fold them into the batter in two additions, half at a time.
6. Gently fold the blueberries into the batter.
7. Heat a large nonstick skillet over medium-low heat and brush it with about a third of the canola oil.
8. Pour about 1/4 cup of batter per pancake and cook until the edges look set and bubbles form, 2 to 3 minutes; flip and cook 2 minutes more, until golden and the centers reach 160°F (71°C). Repeat with the remaining batter, adding another third of the oil for each of the next two batches.
9. In a small bowl, stir the almond butter with the maple syrup until smooth and pourable.
10. Serve the pancakes warm, drizzled with the almond butter mixture.