Yield:
1 Serving
Prep Time:
5 Minutes
Cook Time:
10 Minutes
Category
Breakfast
ingredients
½ cup old-fashioned or gluten-free oats
½ cup egg whites
½ cup non-fat greek yogurt
1 ½ teaspoons maple extract
1 teaspoon vanilla
dash of cinnamon
dash of sweetener (if desired)
for the toppings:
½ banana, sliced
2 slices cooked bacon, crumbled
2 tablespoons chopped pecans, toasted
directions
Step 1:
Heat a non-stick skillet over medium-low heat. Place all ingredients except for the toppings, in a blender and blend until smooth.
Step 2:
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. Repeat the process until you’ve cooked all the batter. This should make about 3, 6-inch pancakes.
Step 3:
Top with banana slices, chopped bacon and pecans. Enjoy immediately!
Jenn's Note:
Inspired by this original recipe here.