Blueberry Oat Pancakes with Maple Yogurt
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)
Total:
Recipe from
More From Health
Recipe Time
Cook Time:
Prep Time:
Total:
15 Minutes
Nutritional Information
Amount per serving
- Calories: 410
- Fat: 12g
- Saturated fat: 3.5g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 2g
- Protein: 26g
- Carbohydrate: 50g
- Fiber: 6g
- Cholesterol: 220mg
- Sodium: 330mg
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.
Blueberry Oat Pancakes with Maple Yogurt Recipe at a Glance
- COURSE: Breakfast/Brunch
- PUBLICATION: Health
More Recipes for Breakfast/Brunch
-
Yogurt Sundaes
Oxmoor House
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy