Blueberry Oat Pancakes With Maple Yogurt

Ingredients:
- 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 low-fat Greek yogurt
- 1 tablespoon maple syrup

Directions:
- 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.