Name: Greek yogurt oat pancakes with berries
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 3/4 cup nonfat Greek yogurt; 4 large egg whites; 1/2 cup rolled oats; 1/2 tsp vanilla extract; 1/2 tsp baking powder; 1/2 tsp ground cinnamon; 1/4 tsp salt; 4 olive oil cooking sprays; 1.5 oz fresh blueberries; 1.5 oz fresh strawberries, sliced

Nutrition

Per serving

446 calories

Protein: 43g; 39% of calories
Carbs: 55g; 50% of calories
Fat: 5g; 11% of calories

Instructions

Prep 15 min · Cook 5 min

In a blender, combine the Greek yogurt, egg whites, oats, vanilla extract, baking powder, cinnamon, and the salt. Process until the oats are fully broken down and the batter is smooth. Let the batter rest for 5 minutes to thicken.
Coat a 12-inch nonstick skillet with cooking spray and heat over medium-low heat. Pour about 1/3 cup of batter per pancake into the skillet to make three equal pancakes, spaced apart. Cook until bubbles form on the surface, pop, and the edges look dry and set, about 4 minutes.
Slide a thin spatula under and flip each pancake. Cook the second side for 2 to 3 minutes, until golden brown and springy to the touch. Lower the heat if they brown too quickly. While the pancakes finish, toss the blueberries and sliced strawberries together in a small bowl.
Stack the warm pancakes on a plate and top with the mixed berries.

Nutrition

Ingredients

Instructions

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