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
1 cup old-fashioned rolled oats
1/2 cup low-fat cottage cheese
2 large eggs
1 teaspoon vanilla extract
1 cup blueberries
3/4 cup plain low-fat Greek yogurt
1 tablespoon maple syrup
How to Make It
Combine oats, cottage cheese, eggs, and vanilla in a blender or food processor; process until smooth. Gently stir in the blueberries.
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.
Combine yogurt and maple syrup; serve alongside pancakes.