Resistant Starch: 4.6g
1. Combine oats, cottage cheese, eggs, and vanilla in a blender or food processor; process until smooth. Gently stir in the 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 more minutes or until golden.
3. Combine yogurt and maple syrup; serve alongside pancakes.