Blueberry oat pancakes with maple yogurt
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 low-fat Greek yogurt
1 tablespoon maple syrup
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.
Makes: 2 servings
Serving size: 3 (3-inch) pancakes and about 1/2 cup yogurt
Fat: 12g (sat 3.5g, mono 3g, poly 2g)
RS (resistant starch) 4.6g
Source: The CarbLovers Diet by Ellen Kunes and Frances Largeman-Roth, Health magazine, Oxmoor House