Blueberry Oat Pancakes with Maple Yogurt
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
More From Health
Total: 15 Minutes
- Calories: 410
- Fat: 12g
- Saturated fat: 3.5g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 2g
- Protein: 26g
- Carbohydrate: 50g
- Fiber: 6g
- Cholesterol: 220mg
- Sodium: 330mg
- 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
- 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.
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Blueberry Oat Pancakes with Maple Yogurt Recipe at a Glance
- COURSE: Breakfast/Brunch
- PUBLICATION: Health
More Recipes for Breakfast/Brunch