ingredients

• 1/2 cup old-fashioned or gluten-free oats

• ½ cup egg whites

• ½ cup nonfat Greek yogurt

• 1 teaspoon vanilla

• Dash of cinnamon

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for the toppings

• 14g crunchy almond butter (or nut butter of choice)

• ½ cup strawberries, quartered & tossed with 1-2 teaspoons of Lakanto sugar (or sugar-free sugar of choice)

directions

1. Cut strawberries and sprinkle with 1-2 teaspoons of Lakanto sugar and set aside for about 60 minutes. This will help create juices for your “jelly” topping.  *You can also do this the night before.*

2. Heat a non-stick skillet over medium-low heat.  Place all ingredients in a blender and blend until smooth.

3. Pour 1/3 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.

4. Repeat the process until you’ve cooked all the batter. This should make about 3, 6-inch pancakes.

5. Top with almond butter and strawberries. Enjoy immediately!

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Inspired by this original recipe here

View your WW points here.