Blueberry Oat Pancakes with Maple Yogurt

Jim Bathie
2 servings of 3 (3-inch) pancakes and about 1/2 cup yogurt mixture


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1 cup old-fashioned rolled oats
1/2 cup low-fat cottage cheese
2 large eggs
1 teaspoon vanilla extract
1 cup blueberries
Cooking spray
3/4 cup plain Greek-style low-fat yogurt
1 tablespoon maple syrup


Prep: 5 Minutes
Cook: 10 Minutes

1. Combine oats, cottage cheese, eggs, and vanilla in a blender or food processor. Process until smooth. Gently stir in blueberries.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 2 tablespoons batter per pancake into pan. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 3 minutes until golden.

3. Combine yogurt and maple syrup; serve over pancakes.

This delicious recipe is from Health's The CarbLovers Diet (order the Diet book or Pocket Guide at

Created date

May 2010

Nutritional Information

Calories 410
Fat 12 g
Satfat 3.5 g
Monofat 3 g
Polyfat 2 g
Protein 26 g
Carbohydrate 50 g
Fiber 6 g
Cholesterol 220 mg
Sodium 330 mg
4.6 g