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

Yield: 2 servings (serving size: 3 (3-inch) pancakes and about 1/2 cup yogurt mixture)
Total:
Recipe from CarbLovers Diet

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. 1. Combine oats, cottage cheese, eggs, and vanilla in a blender or food processor; process until smooth. Gently stir in the blueberries.
  2. 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. 3. Combine yogurt and maple syrup; serve alongside pancakes.
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