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Blueberry Oat Pancakes with Maple Yogurt Photo by: Jim Bathie

Blueberry Oat Pancakes with Maple Yogurt

Health JULY 2010

  • Yield: 2 servings of 3 (3-inch) pancakes and about 1/2 cup yogurt mixture
  • Cook time:10 Minutes
  • Prep time:5 Minutes

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

Preparation

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).

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
  • Rs: 4.6g
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Blueberry Oat Pancakes with Maple Yogurt recipe

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