Ingredients:
2 cups old-fashioned rolled oats
1/2 cup nonfat plain Greek yogurt
2 cups unsweetened almond milk (or any low-fat milk of choice)
2 large eggs
1 tsp vanilla extract
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp maple syrup (optional, for sweetness)
1/2 cup mixed berries (such as strawberries, blueberries, raspberries, or blackberries)
Cooking spray
Directions:
1. Preheat the oven to 350°F (175°C) and spray a sheet pan (about 9×13 inches) with cooking spray or line it with parchment paper for easy cleanup.
2. Prepare the pancake batter**: In a blender or food processor, combine the oats, Greek yogurt, almond milk, eggs, vanilla extract, baking powder, baking soda, salt, and maple syrup (if using). Blend until the mixture is smooth and well-combined.
3. Pour the batter into the prepared sheet pan, spreading it out evenly with a spatula.
4. Add the mixed berries: Scatter the mixed berries evenly on top of the batter.
5. Bake the pancake mixture in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean, and the edges are lightly golden.
6. Cool and slice: Allow the pancake to cool for a few minutes before slicing into squares or rectangles. Serve warm.
Weight Watchers Points:
Freestyle Points : 3 points per serving (based on the ingredients above, assuming you’re using unsweetened almond milk and non-fat Greek yogurt).
This recipe makes about 6 servingsservings