Three-ingredient blender pancakes by Katie Lee Biegel
2
Points®
Total time: 17 min • Prep: 5 min • Cook: 12 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Uncooked old fashioned rolled oats
1 cup(s)
Plain fat free Greek yogurt
1 cup(s)
Egg
1 large egg(s)
Instructions
1
Add oats, yogurt, and egg to a blender; pulse to combine (it's okay if some oats are still whole).
2
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.
3
Serving size: 1/6th of pancakes (varies based on size)
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