Name: Healthy Strawberry Oat Greek Yogurt Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: US
Ingredients: Cooking spray; 1 cup hulled fresh strawberries; 1 cup gluten-free oats; 0.5 cup plain nonfat Greek yogurt; 0.5 cup unsweetened applesauce; 2 egg whites, at room temperature; 2 tablespoons dairy-free dark chocolate chips; 1 tablespoon unsweetened vanilla-flavored almond milk; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 0.5 teaspoon almond extract; 1 pinch sea salt

Elevate your breakfast with these delightful Strawberry Oat Chocolate Chip Greek Yogurt Pancakes! A harmonious blend of creamy Greek yogurt, sweet strawberries, and hearty oats, studded with decadent dark chocolate, these pancakes are a symphony of flavors and textures. This recipe brings a gourmet twist to a healthy breakfast, offering a perfect balance of indulgence and wholesome goodness.

Follow The Directions

01

Step

Combine strawberries, oats, Greek yogurt, applesauce, egg whites, chocolate chips, almond milk, baking powder, cinnamon, almond extract, and salt in a high-speed blender. Blend until the batter is smooth and slightly runny. (Approximately 2 minutes)

02

Step

Preheat a non-stick skillet or griddle over medium-high heat. Lightly coat with cooking spray. (Approximately 3 minutes)

03

Step

Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles begin to form on the surface and the edges appear set. (3 to 4 minutes)

04

Step

Carefully flip the pancakes and cook until golden brown on the other side. (2 to 3 minutes)

05

Step

Transfer the cooked pancakes to a wire rack to maintain their crispness. Repeat with the remaining batter.

For an extra layer of flavor, try adding a sprinkle of chia seeds or flaxseed meal to the batter.
Ensure the skillet is properly heated before adding the batter to achieve a golden-brown exterior.
To keep the pancakes warm while cooking the remaining batter, place them in a preheated oven at 200°F (93°C).
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.

Adolf Bashiriandeckow

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