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
Makes 1 servings
- 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.