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Blueberry Oat Pancakes with Maple Yogurt


So it's been a while, my apologies ! But I've been trying out some new recipes, and I want to share them with you.
I just subcribed to Health magazine, and I got my first issue the other day. Love it! They had a section sharing some recipes from the Carb Lover's Diet, so I decided to try them out.
This recipe was the first one I tried. I have many things to say about it, LOL.
First of all, Keith and the kids loved it. I mean loved it. I doubled the recipe to freeze half, and guess what. I've got two pancakes left, LOL. They have been eating them every morning, and even grabbing one cold to nibble on as a snack! I personally didn't love them :) I mean, I wouldn't make them again for myself. I will obviously be making them again for everyone else ;) Just not sure why I didn't love them, weird consistency to me, not pancake enough like, they are heartier obviously and I don't know!
Next, the maple yogurt topping (or pancake frosting, as Mairi dubbed it!) was a huge hit. In fact, Mairi and Eli both consumed the rest of the yogurt with maple syrup on it's own, and we also made up some more, threw it in the ice cream maker and had maple frozen yogurt :) A nice change from attempting to not drown your pancakes in syrup and be content with the 2tsp of syrup you get, HA!!!
Lastly I used mixed berries not just blueberries, as a point of note :) I like that this has simple ingredients and is super fast. I was hoping to share how they froze and reanimated but since we didn't get that far, maybe next time!

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
Cooking spray

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

Calories: 410

Fat: 12g (sat 3.5g, mono 3g, poly 2g)

cholesterol 220mg

protein 26g

carbs 50g

sugars 20g

fiber 6g

RS (resistant starch) 4.6g

sodium 330mg

Source: The CarbLovers Diet by Ellen Kunes and Frances Largeman-Roth, Health magazine, Oxmoor House

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