Blueberry Oat Pancakes with Maple Yogurt

 

I found this recipe on CarbLovers.com and made them for breakfast this morning.  I knew from reading the ingredients that it would be good.  And…was it ever!  Try this healthy version of pancakes and see if you don’t agree.  This is also good for those who are allergic to flour…and I have some friends who are.  So, this recipe is for you Gwen and Jan.

1 cup old fashioned rolled oats
½ cup low-fat cottage cheese
2 large eggs
1 tsp. vanilla extract
1 cup blueberries (fresh or frozen)
Cooking spray
¾ cup plain low-fat Greek yogurt
1 Tbls. maple syrup

Combine the oats, cottage cheese, eggs and vanilla in a blender or food processor.  Blend until smooth.  Gently stir in the blueberries.

Heat a large nonstick skillet over medium heat.  Coat the pan with cooking spray.  Spoon about 2 tablespoons of the batter per pancake into the pan.  Cook 3 minutes or until tops are covered with bubbles and edges look cooked.  Carefully turn pancakes over and cook 3 minutes more or until golden.

Combine Greek yogurt and maple syrup.  Serve over pancakes.

Serves 2

Bits & Pieces

I followed this recipe as written.  When I fix them again, and I will, I’ll add just a bit of salt to really bring out the flavor.  The bite of the Greek yogurt and the semi-sweetness of the maple syrup (we use sugar-free) is just the right compliment to the blueberries. 

I’m pleasantly pleased to find a recipe for pancakes that can be made without flour.  The plus for me, besides the blueberries and yogurt, is that I absolutely love oatmeal.