- 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 |
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.
