This pancake batter is made in the blender with Greek yogurt, sweet strawberries, and oats mixed with chunks of dark chocolate. Top them with fresh berries for a deliciously sweet and healthy breakfast!
PREP TIME: 5 minutes
COOK TIME: 15 minutes
TOTAL TIME: 20 minutes
YIELDS: 9 pancakes
CALORIES: 75 cal
INGREDIENTS:
- 1 cup Gluten Free rolled oats
- 1/2 cup Greek yogurt plain nonfat
- 1/2 cup applesauce unsweetened
- 2 large egg whites room temperature
- 1 tbsp almond milk unsweetened
- 1 tsp baking powder
- 1 tsp cinnamon
- pinch sea salt
- 1/2 tsp almond extract
- 1 cup strawberries frozen & thawed
- 2 tbsp dark chocolate chips
INSTRUCTIONS:
- Heat a skillet to medium-high heat and spray with nonstick cooking spray. To a blender or food processor, add all ingredients and process until batter is smooth. It should be slightly runny.
- To the skillet, add 1/4 cup of batter at a time to form a pancake. Cook 3-4 minutes until pancake begins to bubble then flip with a spatula and cook another 2-3 minutes on the other side.
- Place pancakes on a cooling rack as you cook remainder of the batter. Serve and top with more fresh berries and dark chocolate.
- Keep pancakes in an air tight container for up to a week.
NOTES: It’s imperative that you measure properly when grain free baking.
NUTRITION: (1 PANCAKE)
CALORIES: 75 cal
FAT: 1g, CARBOHYDRATES: 11g, SUGAR: 3g, PROTEIN: 3g
Original recipe can be found here!
