Blueberry Oat Pancakes with Maple Yogurt
Yield: 2 servings of 3 (3-inch) pancakes and about 1/2 cup yogurt mixture
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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
- Rs: 4.6g
- 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
- 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.
- This delicious recipe is from Health's The CarbLovers Diet (order the Diet book or Pocket Guide at CarbLovers.com).
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