Blueberry oatmeal pancakes

Pancakes

By swapping refined white flour for oatmeal (a whole grain), you gain 3g of soluble fiber, the minimum daily amount needed to protect your ticker by lowering blood cholesterol. A whopping 39g or protein and 11g of fiber keep you full for hours and sideline energy-sapping spikes in blood sugar you get from typical pancakes.

Nutrition (per serving)

Calories: 584; protein: 39g; carbs: 79g; fat: 10g; saturated fat: 2g; fiber: 11g; cholesterol: 211mg; sodium: 181mg

1
Ingredients 
¾ cup instant or old-fashioned oatmeal, uncooked
1 large egg
1 (6-oz) container fat-free vanilla Greek yogurt
2 Tbsp low-fat milk
1/8 tsp ground cinnamon
2 tsp trans fat-free tub margarine
½ cup fresh or frozen blueberries
How to make it 

Blend all ingredients except the blueberries in a food processor or blender until smooth—about 1 to 2 minutes.

Heat the margarine in a large skillet over medium heat. Using a ¼-cup measure, pour the batter into the hot skillet to form four pancakes. Place an equal amount of blueberries on top of each pancake. Cook for about 3 minutes, then flip and cook for 1 minute.

Cook Time: 
5
Prep Time: 
5


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