Yield:
1 Serving
Prep Time:
5 Minutes (Chill Time)
Cook Time:
10 Minutes
Category
Breakfast
ingredients
½ cup old-fashioned or gluten-free oats
½ cup egg whites
½ cup nonfat Greek yogurt
1 teaspoon vanilla
Dash of cinnamon
for the toppings:
14 grams crunchy almond butter (or nut butter of choice)
½ cup strawberries, quartered & tossed with 1-2 teaspoons of lakanto sugar (or sugar-free sugar of choice)
directions
Step 1:
Cut strawberries and sprinkle with 1 - 2 teaspoons of Lakanto sugar and set aside for about 60 minutes. This will help create juices for your “jelly” topping.
You can also do this the night before.
Step 2:
Heat a non-stick skillet over medium-low heat. Place all ingredients in a blender and blend until smooth.
Step 3:
Pour ⅓ of the batter into the pan and cook for 1 - 2 minutes on the first side, then flip and cook for another 1 - 2 minutes.
Step 4:
Repeat the process until you’ve cooked all the batter. This should make about 3, 6" pancakes.
Step 5:
Top with almond butter and strawberries. Enjoy immediately!
Jenn's Note:
Inspired by this original recipe here.