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Blueberry Oat Pancakes with Maple Yogurt

Jim Bathie
Prep time 5 mins
Cook time 10 mins
Yield 2 servings of 3 (3-inch) pancakes and about 1/2 cup yogurt mixture

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 Greek-style low-fat 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
  • 4.6 g

How to Make It

  1. Combine oats, cottage cheese, eggs, and vanilla in a blender or food processor. Process until smooth. Gently stir in 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 minutes until golden.

  3. Combine yogurt and maple syrup; serve over pancakes.

  4. This delicious recipe is from Health's The CarbLovers Diet (order the Diet book or Pocket Guide at CarbLovers.com).

The CarbLovers Diet