Blueberry Oat Pancakes with Maple Yogurt |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Because this dish takes some time to prepare, save it for a weekend morning when you're not in a rush. If you can't find Greek yogurt, substitute plain low-fat yogurt instead. You can use either fresh or thawed frozen unsweetened berries. 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 low-fat greek yogurt |
1 tablespoon maple syrup |
Directions:
1. Combine oats, cottage cheese, eggs, and vanilla in a blender or food processor; process until smooth. Gently stir in the 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 more minutes or until golden.
3. Combine yogurt and maple syrup; serve alongside pancakes.
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