Blueberry Pancakes

Blue Ribbon Batter!

It's no secret that HG LOVES breakfast (it IS the most important meal of the day -- that's NOT a rumor). But don't think for one second we're gonna be satisfied with some lame-o boring b-fast. Nuh-uh. We want pancakes. With blueberries! STAT! Check out our simple recipe...

An oat-y take on p-cakes makes 'em hearty, filling, and delicious!

Ingredients:

1/3 cup regular oats (not instant or steel cut)

1/4 cup blueberries

3 tbsp. egg whites

1 tbsp. nonfat milk

1 tbsp. fat-free cottage cheese

1 tbsp. flour

2 tbsp. water

pinch salt

Directions:

Combine all ingredients except for the blueberries and stir until well mixed. Gently fold in blueberries. In a skillet sprayed with nonstick spray, drop batter into pan to form 3 pancakes (or 1 big pancake). Once pancakes begin to look solid (about 3 minutes), gently flip (if possible, re-spritz the pan with nonstick spray as you flip 'em to prevent sticking). Cook for approximately 3 additional minutes, or until both sides are lightly browned and insides are cooked through. Now plate those suckers and enjoy. Serves 1. (Pssst...we like 'em drizzled with sugar-free maple syrup!)




Serving Size: Entire recipe

Calories: 195

Fat: 2g

Sodium: 295mg

Carbs: 32g

Fiber: 4g

Sugars: 6g

Protein: 13g

*3 Points


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