Blueberry Oat Pancakes with Maple Yogurt
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Blueberry Oat Pancakes with Maple Yogurt calories by ingredient
Number of Servings: 2
Ingredients
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1 cup old-fashioned rolled oats
1/2 cup low-fat cottage cheese
2 large eggs
1 teaspoon vanilla extract
1 cup blueberries
3/4 cup plain non-fat Greek yogurt
1 tablespoon maple syrup
Directions
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.
Member Ratings For This Recipe
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BERRY4
