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Blueberry Oat Pancakes with Maple Yogurt

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

Nutritional Information

Calories per serving:410
Fat per serving:12g
Saturated fat per serving:3.5g
Monounsaturated fat per serving:3g
Polyunsaturated fat per serving:2g
Protein per serving:26g
Carbohydrates per serving:50g
Fiber per serving:6g
Cholesterol per serving:220mg
Sodium per serving:330mg
Rs per serving:4.6g

Blueberry Oat Pancakes with Maple YogurtIngredients

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.