Super Fruit Pancakes
Yield: 4 servings
1 cup oats
6 egg whites (1 cup + 2 tablespoons)
1 cup (approximately 2, 6-ounce containers) Stonyfield Super Fruits yogurt
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 tablespoon honey1
½ teaspoon baking powder
½ cup white whole wheat flour
Heat a griddle over medium heat. Add all of the ingredients except the flour to a blender or food processor, and blend until smooth and well-mixed. Fold in the flour and, once the pan is hot, ladle the batter onto the pan, using roughly ¼ cup per pancake. Allow to cook until the batter has set and bubbles have appeared all over the tops, then flip and cook an additional 3-4 minutes.
Serve with your favorite toppings!2
1I used the blackberry honey crème from Honey Ridge Farms (read my review here), but any liquid sweetener will work.
2I made an easy berry sauce by simmering ¼ cup frozen raspberries and ½ cup frozen strawberries (per serving) until thick, then added the leftover yogurt that I had as a second topping.
Source (Adapted): This Mama Cookies