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