Blueberry Oat Pancakes with Maple Syrup
- Number of Servings: 2
Ingredients
1 cup old fashioned rolled oats1/2 cup low fat cottage cheese2 large eggs1 tsp vanilla extract1 cup blueberriescooking spray3/4 cup plain low fat greek yogurt1 tbsp maple syrup
1, Combine oats, cottage cheese, eggs and vanilla in a blender or food processor; process until smoth. Gently stir in the blueberries.
2. Heat large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 2 tbsp batter per pancake into pan. Cook 3 minutes or until tops are covered with bubbles and edges look cookied. Carefully turn pancakes over and cook 3 more minutes or until golden.
3. Combine yogurt and maple syrup; serve alongside pancakes.
Serving size is 3 (3-inch) pancakes and about 1/2 cup yogurt mixture.
Number of Servings: 2
Recipe submitted by SparkPeople user MELMARIE80.
2. Heat large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 2 tbsp batter per pancake into pan. Cook 3 minutes or until tops are covered with bubbles and edges look cookied. Carefully turn pancakes over and cook 3 more minutes or until golden.
3. Combine yogurt and maple syrup; serve alongside pancakes.
Serving size is 3 (3-inch) pancakes and about 1/2 cup yogurt mixture.
Number of Servings: 2
Recipe submitted by SparkPeople user MELMARIE80.
Nutritional Info Amount Per Serving
- Calories: 376.9
- Total Fat: 7.3 g
- Cholesterol: 190.7 mg
- Sodium: 323.3 mg
- Total Carbs: 50.4 g
- Dietary Fiber: 6.0 g
- Protein: 26.5 g
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