Jim Bathie
Prep Time
5 Mins
Cook Time
10 Mins
Total Time
15 Mins
Yield
2 servings (serving size: 3 (3-inch) pancakes and about 1/2 cup yogurt mixture)

Because this dish takes some time to prepare, save it for a weekend morning when you're not in a rush. If you can't find Greek yogurt, substitute plain low-fat yogurt instead. You can use either fresh or thawed frozen unsweetened berries.

Resistant Starch: 4.6g

How to Make It

Step 1

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

Step 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.

Step 3

Combine yogurt and maple syrup; serve alongside pancakes.

The CarbLovers Diet

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