You will need
    • Recipe No. 1:
    • 1 tbsp. oatmeal;
    • 2 tbsp of yogurt;
    • 1 tsp sugar;
    • 2 eggs;
    • salt;
    • soda.
    • Recipe No. 2
    • 2 tbsp. of oatmeal;
    • 1 tbsp. flour;
    • 1 tbsp. cottage cheese;
    • 1 tbsp. yogurt;
    • 1 tbsp lemon peel;
    • 1 teaspoon baking powder;
    • 3 tbsp. sugar;
    • 1 egg;
    • salt.
    • Recipe No. 3:
    • 1 tbsp. oatmeal;
    • 100 g low-fat cottage cheese;
    • 100 ml kefir;
    • 2 eggs;
    • 1 Cup blueberries;
    • ¾ Tbsp. yogurt;
    • 1 tsp. honey.
    • Recipe No. 4:
    • 100 grams of pumpkin;
    • 100 g carrots;
    • 200 g of oatmeal;
    • 2 eggs;
    • 100 g flour;
    • 1 tbsp. of milk;
    • salt
    • sugar to taste;
    • vegetable oil.
Recipe No. 1

Brew oatmeal with boiling water and leave to swell. After 2 hours, add in oatmeal, salt, soda, buttermilk and beat in eggs. Thoroughly mix all ingredients, then fry pancakes of oatmeal without fat in a pan made of Teflon. Serve with yogurt or low-fat cream.
Recipe No. 2

Pour oat flakes with boiling water and let them steep for 30 minutes. Egg whisk and connect with cottage cheese and yogurt, add lemon zest. In the remaining oatmeal, flour, sugar, salt and baking powder, mix gently. To the resulting mixture, attach cheese-yogurty mass, again all thoroughly.
Grease the pan with vegetable oil over medium heat and cook the oat pancakes until Golden brown. Serve with jam, marmalade or honey.
Recipe No. 3

Grind oatmeal in a blender and pour kefir. RUB the curds with eggs, connect it to the swollen flakes, stir. Add to the dough blueberries and leave it for 20 minutes.
Preheat non-stick pan and fry pancakes on medium heat under the lid. Combine the yogurt and honey and serve with ready-made pancakes.
Recipe No. 4

Heat the milk and pour over oats, leave it for an hour so they are well softened. Peel the carrots, pumpkin, slice off the peel and remove the middle, RUB on a small grater. Separate the yolks from the whites. Beat whites in resistant foam. Swollen cereal mix with egg yolks, sugar and salt.
Connect with them the grated carrots and pumpkin, add the flour and stir everything well. Then pour in the batter whites and again mix well. Heat the pan vegetable oil, lay out the dough using a tablespoon and fry until Golden brown. Ready pancakes sprinkle with powdered sugar or cinnamon and serve with sour cream, honey, jam.