Three-ingredient blender pancakes by Katie Lee
SmartPoints® value per serving
These uber-healthy pancakes by Katie Lee are as easy as making a smoothie! Make a big batch, stash them in your freezer, and reheat in your toaster for a delicious, hot breakfast anytime. Customize the batter with fresh or frozen blueberries, or other chopped fruit. You can also add some canned pumpkin puree and cinnamon to the batter for fall-inspired pancakes. If all you have is regular yogurt instead of Greek, that's okay, but if your batter seems a little too watery, add some extra oats. You can also swap in cottage cheese for yogurt if you prefer (changes to the recipe may impact its SmartPoints value).
Uncooked old fashioned oats
Plain fat free Greek yogurt
1 large, or 2 large egg whites
- Add oats, yogurt, and egg to a blender; pulse to combine (it's okay if some oats are still whole).
- Off heat, coat a large skillet with cooking spray; warm over medium heat. Pour batter into heated skillet to make several pancakes at a time; cook until the tops start to bubble and the bottoms start to brown, 1-2 minutes. Flip; cook 1-2 minutes more until cooked through. Remove from skillet; keep warm and repeat with remaining batter.
- Serving size: 1/6th of pancakes (varies based on size)