Servings: 2 (3 pancakes per serving)   

Prep Time: 20 minutes

Ingredients

• 1 cup low-fat cottage cheese
• 1 cup rolled oats
•  2 eggs
• 1½ teaspoons stevia
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• ½ Tablespoon butter
• ½ cup low-fat lemon yogurt
• ½ cup frozen blueberries, thawed and warmed

Instructions

1.       In a blender, combine the cottage cheese, oats, eggs, stevia, baking powder, and salt. Once blended, the mixture should be thick and smooth.

2.       Over medium heat, heat a non-stick skillet. Melt butter on skillet. Using a ¼ cup measuring cup, measure and pour pancake batter onto skillet. After 4 minutes, flip the pancakes.

3.       Cook pancakes until they are golden brown on each side.

4.       Place the pancakes on a plate, spread the yogurt on top of each pancake (1/4 cup per 3 pancakes). Build a stack of pancakes and then pour the warmed blueberries (with juice) on top. Serve immediately.