Yield:
1 Serving
Prep Time:
5 Minutes
Cook Time:
10 Minutes
Category
Breakfast
Calories:
400
Carbs:
44
Fat:
9.3
Fiber:
7.9
Protein:
32.6
WW Points:
3
ingredients
½ cup old-fashioned or gluten-free oats
½ cup egg whites
½ cup vanilla Greek yogurt
1 teaspoon of matcha powder (more if you like)
A splash vanilla
dash of cinnamon
for the toppings:
½ c strawberries, diced
12 grams crunchy almond butter
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 diced strawberries and nut butter. Enjoy immediately!
Jenn's Note:
Inspired by this original recipe here.