Yield:
1 Serving
Prep Time:
5 Minutes
Cook Time:
10 Minutes
Category
Breakfast
Calories:
596
Carbs:
84.8
Fat:
10.8
Fiber:
14.1
Protein:
36.1
WW Points:
3
ingredients
½ cup old-fashioned or gluten-free oats
½ cup egg whites
½ cup nonfat Greek yogurt
½ cup frozen blueberries
1 teaspoon vanilla
1 teaspoon almond extract
dash of cinnamon
½ a medium banana, sliced to add into the cakes before the flip
for the toppings:
14 grams crunchy almond butter
Or nut butter of choice!
½ a medium banana, sliced
directions
Step 1:
Heat a non-stick skillet over medium-low heat. Place all ingredients (minus the ½ banana) in a blender and blend until smooth.
Step 2:
Pour ⅓ of the batter into the pan and add a few slices of the banana and cover them with a bit of batter. This will help them to not stick to the pan.
Step 3:
Cook for 1 - 2 minutes on the first side, then flip and cook for another 1 - 2 minutes. Repeat the process until you’ve cooked all the batter.
Step 4:
This should make about 3, 6-inch pancakes.
Step 5:
Top with almond butter and the second half of the banana. Enjoy immediately!
Jenn's Note:
Inspired by this original recipe here.