Name: Rolled Oat Raspberry Lemon Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 Lemon (Zested & Juiced); 1/2 cup Raspberry; 4/3 cup Old-Fashioned Oats ((Gluten Free)); 2 tsp Baking Powder; 1/2 tsp Cinnamon; 1/2 tsp Salt; Maple Syrup ((Optional)); 1 cup Vanilla Greek Yogurt; 1 cup Egg Whites

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These pancakes have become a new staple for us at breakfast time for several reasons:

They are healthy. Instead of flour and sugar we blend rolled oats and low sugar Greek yogurt. I always look for full fat Yogurt with less than 10 grams of sugar per serving.
They are super easy to make as we use a blender to whip up the batter.
The girls polish these pancakes off in a heartbeat.

For added healthy fats we top with a dollop of nut butter.

Rolled Oat Raspberry Lemon Pancakes

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Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings:

Calories: 198kcal

Equipment

Vitamix Blender

Ingredients

Produce

1 Lemon Zested & Juiced
½ cup Raspberry

Grocery

4/3 cup Old-Fashioned Oats (Gluten Free)
2 teaspoon Baking Powder
½ teaspoon Cinnamon
½ teaspoon Salt
Maple Syrup (Optional)

Dairy

1 cup Vanilla Greek Yogurt
1 cup Egg Whites

Instructions

In a blender, combine the Rolled Oats, Yogurt, Egg Whites, Baking Powder, Lemon Zest & Juice. Blend until smooth.
In a large pan over medium-high heat, add ½ tablespoon coconut oil and swirl around until entire pan is covered. Pour Pancake batter onto hot oiled pan (about 5" diameter). Once bubbles begin to pop, quickly crumble a few Raspberries and sprinkle over top of each Pancake and then flip. Cook throughout and then remove.
Serve along with your favorite toppings. We use a dollop of Yogurt, more fruit and Maple Syrup.