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Chef's Cooking Tips
- Use fresh, ripe strawberries for the best flavor and natural sweetness.
- Preheat your pan well and cook on medium heat to avoid burning the chocolate chips.
- Gently fold the ingredients to keep the batter light and fluffy.
Ingredients 0/12
Why This Meal Is A Winner
These pancakes are a delicious way to start your day with a balance of sweetness and nutrition. The oats add a hearty texture, while the Greek yogurt makes them moist and adds a boost of protein. The chocolate chips bring a fun, indulgent touch without overpowering the fresh strawberries.
Directions
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, pourable batter. Heat up a skillet over medium-high and give it a quick spray with cooking spray to keep the pancakes from sticking. Pour about a quarter cup of batter into the skillet and cook for 3 to 4 minutes, until you see bubbles forming on the surface. Flip the pancake carefully and cook for another 2 to 3 minutes, until the other side is golden brown. Transfer the cooked pancakes to a wire rack to keep them from getting soggy. Keep going with the rest of the batter, and enjoy warm!
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people cooked this recipe
Serving Suggestions
Serve warm with an extra dollop of Greek yogurt and a drizzle of honey or maple syrup. Fresh fruit on the side, like banana slices or blueberries, pairs nicely. For a crunchy contrast, sprinkle some chopped nuts or granola on top.
How To Store For Later
Store any leftover pancakes in an airtight container in the refrigerator for up to two days. Reheat gently in a toaster or microwave to keep them soft. You can also freeze them for up to one month; just separate with parchment paper before freezing to prevent sticking.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work fine. Just thaw and drain them before blending to avoid excess liquid.
How do I make this recipe vegan?
Replace egg whites with flax or chia egg (1 tablespoon ground seeds + 3 tablespoons water per egg) and use dairy-free yogurt.
Can I use regular milk instead of almond milk?
Yes, any milk or milk alternative can be used in place of almond milk.
Are these pancakes gluten-free?
Yes, as long as you use certified gluten-free oats, the recipe is gluten-free.
How can I prevent the pancakes from sticking to the skillet?
Use a non-stick skillet and apply a light spray of cooking spray before cooking each batch.
Can I make the batter ahead of time?
It’s best to cook the pancakes immediately after blending for the best texture, but you can refrigerate the batter for up to 24 hours.
What can I substitute for unsweetened applesauce?
You can use mashed banana or pumpkin puree as a substitute for applesauce.
How do I store leftover pancakes?
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
