Friday, May 13, 2016

Blueberry Oat Pancakes with Maple Yogurt

Start your day right with a fat burning breakfast!


  1. 1 cup old-fashioned rolled oats
  2. 1/2 cup low-fat cottage cheese
  3. 2 large eggs
  4. 1 teaspoon vanilla extract
  5. 1 cup blueberries
  6. Canola oil
  7.  3/4 cup plain Greek-style low-fat yogurt
  8. 1 tablespoon maple syrup  

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 canola oil. Spoon about 3 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.

1 comment:

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