Yield
1 Serving
Prep Time
5 Minutes (Chill Time)
Cook Time
10 Minutes
Category
Breakfast
Calories
432
Carbs
53.9
Fat
10.7
Fiber
8.4
Protein
34.3
WW Points
2
ingredients
for the pancakes:
1⁄2 cup old-fashioned rolled oats
(or oats of choice)
½ cup liquid egg whites
½ cup nonfat vanilla Greek yogurt
1 teaspoon vanilla extract
Dash of ground cinnamon
for the toppings:
directions
Step 1: Prepare the Strawberries
Cut the strawberries and toss with 1–2 teaspoons of sugar-free sweetener. Set aside for about 60 minutes to allow the juices to develop.
Step 2: Blend the Batter
Heat an 8” non-stick skillet over medium-low heat. Add all pancake ingredients (except toppings) to a blender and blend until smooth.
Step 3: Pour & Cook
Pour about ⅓ of the batter into the skillet. Cook for 1–2 minutes until set, then flip and cook another 1–2 minutes.
Step 4: Repeat the Process
Continue with the remaining batter. You should get about three 6-inch pancakes.
Step 5: Build Your Stack
Top with crunchy almond butter and your strawberries.
Step 6: Serve & Enjoy
Dig in while warm and enjoy every cozy, PB&J-inspired bite!
Jenn's Note:
Inspired by this original recipe here.