Recipe: Blueberry Oat Pancakes With Maple Yogurt

Prep: 5 min     Cook: 10 min     Total time: 15 min      

Makes: 2 servings

1 cup old-fashioned rolled oats
½ cup low-fat cottage cheese
2 large eggs
1 tsp vanilla extract
1 cup blueberries
Cooking spray
¾ cup plain low-fat greek yogurt
1 tbsp maple syrup

Combine oats, cottage cheese, eggs, & 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 tbsp batter per pancake into pan. Cook 3 min or until tops are covered with bubbles & edges look cooked. Carefully turn pancakes over, and cook 3 more minutes or until golden.

Combine yogurt & maple syrup; serve alongside pancakes.

Serving size: 3 (3 in) pancakes & about ½ cup yogurt mixture
Calories: 410 Fat: 12g Cholesterol: 220 mg Protein: 26g
Carbs: 50g Sugars: 20g Fiber: 6g Sodium 330 mg