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
for the pancakes:
½ cup old-fashioned (or oats of choice)
½ cup liquid egg whites
½ cup nonfat vanilla Greek yogurt
½ cup fresh or frozen blueberries
1 teaspoon vanilla extract
1 teaspoon almond extract
dash of ground cinnamon
½ a medium banana, sliced and divided
for the toppings:
14 grams crunchy almond butter (or nut butter of choice)
½ a medium banana, sliced
fresh blueberries
directions
Step 1: Blend the Batter
Heat a non-stick skillet over medium-low heat. Add all pancake ingredients to a blender, reserving half of the banana slices for topping. Blend until smooth.
Step 2: Pour & Layer
Pour ⅓ of the batter into the skillet. Add a few banana slices on top, then lightly cover them with a bit more batter to prevent sticking.
Step 3: Cook & Flip
Cook for 1–2 minutes until set, then flip and cook for another 1–2 minutes until golden and cooked through.
Step 4: Repeat the Process
Continue with the remaining batter. This should yield about three 6-inch pancakes.
Step 5: Top Your Stack
Top with crunchy almond butter, fresh blueberries, and the remaining banana slices.
Step 6: Serve & Enjoy
Serve warm and enjoy your fruity, protein-packed stack!
Jenn's Note:
Inspired by this original recipe here.