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1 cup old-fashioned rolled oats
1/2 cup lowfat cottage cheese
2 large eggs
1 teaspoon vanilla extract
1 cup blueberries
3/4 cup plain low-fat Greek yogurt
1 tablespoon maple syrup
Cooking spray
1. Combine oats, cottage cheese, eggs, and vanilla in a blender or food processor. Process until smooth. Gently stir in 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 minutes until golden.
3. Combine yogurt and maple syrup; serve over pancakes.
Serving size: 3 (3-inch) pancakes and about 1/2 cup yogurt mixture
Calories 410; Fat 12g (sat 3.5g, mono 3g, poly 2g); Cholesterol 220mg; Protein: 26g; Carbohydrate 50g; Sugars 20g; Fiber 6g; RS 4.6g; Sodium 330mg
1/2 cup lowfat cottage cheese
2 large eggs
1 teaspoon vanilla extract
1 cup blueberries
3/4 cup plain low-fat Greek yogurt
1 tablespoon maple syrup
Cooking spray
1. Combine oats, cottage cheese, eggs, and vanilla in a blender or food processor. Process until smooth. Gently stir in 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 minutes until golden.
3. Combine yogurt and maple syrup; serve over pancakes.
Serving size: 3 (3-inch) pancakes and about 1/2 cup yogurt mixture
Calories 410; Fat 12g (sat 3.5g, mono 3g, poly 2g); Cholesterol 220mg; Protein: 26g; Carbohydrate 50g; Sugars 20g; Fiber 6g; RS 4.6g; Sodium 330mg