Yield
1 Serving
Prep Time
5 Minutes
Cook Time
10 Minutes
Category
Breakfast
Calories
545
Carbs
72.7
Fat
9.9
Fiber
9.6
Protein
35
WW Points
4
ingredients
for the pancakes:
½ cup old-fashioned (or oats of choice)
½ cup liquid egg whites
½ cup nonfat vanilla Greek yogurt
1 tablespoon sugar-free pistachio pudding mix
1 teaspoon vanilla extract
1 teaspoon almond extract
1 medium banana, sliced and divided
for the toppings:
2 tablespoons pistachios, toasted and chopped
½ a medium banana, sliced
directions
Step 1: Blend the Batter
Heat a nonstick skillet over medium-low heat. Add all pancake ingredients to a blender, reserving half of the banana slices for layering and topping. Blend until smooth.
Step 2: Pour & Layer
Pour ⅓ of the batter into the skillet. Add a few banana slices, then lightly cover with a bit more batter to prevent sticking.
Step 3: Cook & Flip
Cook for 1–2 minutes until set, then flip and cook another 1–2 minutes until 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 toasted pistachios and the remaining banana slices.
Step 6: Serve & Enjoy
Serve warm and enjoy this nutty, slightly sweet, bakery-style stack!
Jenn's Note:
Inspired by this original recipe here.