Blueberry Oat Pancakes with Maple Yogurt
- Number of Servings: 2
Ingredients
1 cup old-fashioned rolled oats1/2 cup low-fat cottage cheese2 large eggs1 teaspoon vanilla extract1 cup blueberries3/4 cup plain non-fat Greek yogurt1 tablespoon maple syrup
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.
Number of Servings: 2
Recipe submitted by SparkPeople user MAURMAUR.
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.
Number of Servings: 2
Recipe submitted by SparkPeople user MAURMAUR.
Nutritional Info Amount Per Serving
- Calories: 382.9
- Total Fat: 8.1 g
- Cholesterol: 214.8 mg
- Sodium: 331.3 mg
- Total Carbs: 74.4 g
- Dietary Fiber: 10.2 g
- Protein: 26.2 g
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