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Blueberry Oat Pancakes with Maple Yogurt

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

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

Nutrition 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

How to Make It

  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.

The CarbLovers Diet