Yield:
1 Serving
Prep Time:
5 Minutes
Cook Time:
10 Minutes
Category
Breakfast
Calories:
641
Carbs:
75.8
Fat:
16.2
Fiber:
13.9
Protein:
51.7
WW Points:
5
ingredients
½ cup old-fashioned or gluten-free oats
½ cup egg whites
½ cup nonfat Greek yogurt
1 teaspoon vanilla
1 tablespoon cocoa powder special dark
1 scoop chocolate protein powder
I use Livwell Brand.
12 grams hu no sugar added chocolate chips, divided (use half for topping)
*splash of almond milk
½ a medium banana, sliced to add into the cakes before the flip
for the toppings:
1 ⅓ tablespoons walnuts, toasted and chopped
½ a medium banana, sliced
hu no sugar added chocolate chips
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.
*If the batter is too thick you may need to add a splash of almond milk.
Step 2:
Pour ⅓ of the batter into the pan and add a few slices of the banana and some of the chocolate chips, and cover both with a little 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.
This should make about 3, 6-inch pancakes.
Step 4:
Top with walnuts, the second half of the banana, and remaining chocolate chips. Enjoy immediately!
Jenn's Notes:
Inspired by this original recipe here.