Blueberry Oat Pancakes with Maple Yogurt

blueberry-pancakes-maple Recipe
Jim Bathie
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

Yield:

2 servings (serving size: 3 (3-inch) pancakes and about 1/2 cup yogurt mixture)

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes
Total: 15 Minutes

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

Ingredients

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 low-fat Greek yogurt
1 tablespoon maple syrup

Preparation

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.

Note:

The CarbLovers Diet

August 2010
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