Ingredients
- cooking spray
- 1 cup hulled fresh strawberries
- 1 cup gluten-free oats
- ½ cup plain nonfat Greek yogurt
- ½ 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
- ½ teaspoon almond extract
- 1 pinch sea salt
Why This Recipe Is A Favorite
These pancakes are a delicious way to start your day with a boost of protein and fiber. The Greek yogurt makes them extra fluffy and moist, while the strawberries add a fresh, fruity touch. The oats and chocolate chips create a perfect balance of texture and sweetness.
Tips For Best Results
- Use fresh strawberries for the best flavor and texture.
- Don’t overmix the batter to keep the pancakes light and fluffy.
- Cook on medium heat to avoid burning the chocolate chips before the pancakes are cooked through.
- Don’t overmix the batter to keep the pancakes light and fluffy.
- Cook on medium heat to avoid burning the chocolate chips before the pancakes are cooked through.
Step 1
Tos the strawberries, oats, Greek yogurt, applesauce, egg whites, chocolate chips, almond milk, baking powder, cinnamon, almond extract, and a pinch of salt into a blender. Blend everything until you get a smooth batter that's a bit runny.
Step 2
Heat a skillet over medium-high and give it a quick spray with cooking spray so nothing sticks. Pour about a quarter cup of batter onto the pan. Cook the pancake until you see bubbles forming on the surface, which should take around 3 to 4 minutes.
Step 3
Flip it carefully and let it cook for another 2 to 3 minutes, until it’s nice and golden on the other side. Once done, transfer the pancake to a cooling rack or plate.
Step 4
Keep going with the rest of the batter, and enjoy your warm, fluffy pancakes!
How To Serve This Dish
Serve warm with a drizzle of honey or maple syrup. Add a dollop of extra Greek yogurt on top for creaminess. Fresh fruit or a sprinkle of chopped nuts can add a nice crunch and color to the plate.
Reheating And Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or microwave. For longer storage, freeze the pancakes separated by parchment paper and thaw before reheating.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well to avoid extra liquid in the batter.
How can I make the pancakes vegan?
Substitute egg whites with flax eggs and use a plant-based yogurt.
What can I use instead of almond milk?
Any dairy-free milk like soy, oat, or coconut milk works fine.
Are these pancakes gluten-free?
Yes, as long as you use certified gluten-free oats.
Can I prepare the batter ahead of time?
It's best to cook immediately, but you can refrigerate the batter for up to 24 hours.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I add more chocolate chips or fruit?
Absolutely, just be mindful of the batter’s consistency to avoid sogginess.
What’s the best way to reheat these pancakes?
Warm them briefly in a skillet or microwave until heated through.
