Blueberry Oat Pancakes with Maple Yogurt

blueberry-pancakes-maple Jim Bathie


  • 1 cup old-fashioned rolled oats
  • 1/2 cup low-fat cottage cheese
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • Cooking spray
  • 3/4 cup plain Greek-style low-fat yogurt
  • 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 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.

  4. This delicious recipe is from Health's The CarbLovers Diet (order the Diet book or Pocket Guide at

  5. Watch the video: Blueberry Oat Pancakes with Maple Yogurt  

  • Prep Time:
  • Cook Time:

  • If you cannot find Greek yogurt, you can substitute plain low-fat yogurt instead. You may use fresh or thawed frozen unsweetened berries.
  • Yield: 2 servings of 3 (3-inch) pancakes and about 1/2 cup yogurt mixture

Nutritional Information

Calories per serving: 410
Fat per serving: 12g
Saturated fat per serving: 3.5g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 2g
Protein per serving: 26g
Carbohydrate per serving: 50g
Fiber per serving: 6g
Cholesterol per serving: 220mg
Sodium per serving: 330mg
Rs per serving: 4.6g
The CarbLovers Diet