Greek Yogurt Oat Pancakes
Try this Greek Yogurt Oat Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 packet stevia (optional)
- 1/2 cup greek yogurt
- 2 teaspoons maple syrup
- for the pancakes:
- 3/4 cup liquid egg whites
- 1 cup rolled oats gluten-free as needed
- 1 cup greek yogurt (i use chobani greek yogurt simply 10
- for the optional greek yogurt sauce:
- 2 teaspoons almond milk (or other milk product)
- Carbohydrate 8.03381046730788 g
- Cholesterol 0.44661458250489 mg
- Fat 0.758297187316401 g
- Fiber 1.1952000336647 g
- Protein 1.7919766138978 g
- Saturated Fat 0.171821666552928 g
- Serving Size 1 1 medium to large pancake (23g)
- Sodium 12.870312478193 mg
- Sugar 6.83861043364317 g
- Trans Fat 0.12108590624068 g
- Calories 45 calories
In a blender, combine all ingredients until smooth. Heat a griddle or large non-stick skillet over medium heat. Spray with a non-stick, all-natural cooking spray.For best results, allow pancake batter to sit and thicken about 5 minutes while griddle is heating.Pour about ¼-1/2 cup of batter onto griddle. Flip when bubbles on top burst, about 5 minutes. Cook for another couple of minutes and until pancakes are golden brown. Repeat with remaining batter.While pancakes are cooking, stir Greek yogurt sauce ingredients together in a small bowl. Sauce recipe makes 2 servings.Divide pancakes and sauce recipe into two servings and enjoy!
