By Nathan Haskins
In a medium-sized mixing bowl, combine the blended rolled oats, egg, milk, baking powder, and salt. Mix until you have a smooth batter.
Preheat a non-stick skillet over medium heat and add a small amount of oil.
Pour a small amount of the batter onto the skillet to form a pancake of your desired size. Cook for about 2-3 minutes or until small bubbles form on the surface.
Flip the pancake and cook for another 2 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
Serve the pancakes topped with raspberries, a dollop of Greek yogurt, and a drizzle of maple syrup.
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This Breakfast Pancakes recipe is ready in 20 minutes and features rolled oats (blended), egg, milk and other delicious ingredients. Contains 300 calories total.
In a medium-sized mixing bowl, combine the blended rolled oats, egg, milk, baking powder, and salt. Mix until you have a smooth batter.
Preheat a non-stick skillet over medium heat and add a small amount of oil.
Pour a small amount of the batter onto the skillet to form a pancake of your desired size. Cook for about 2-3 minutes or until small bubbles form on the surface.
Flip the pancake and cook for another 2 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
Serve the pancakes topped with raspberries, a dollop of Greek yogurt, and a drizzle of maple syrup.
Calories per Serving: 300
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