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Wendy’s Oatmeal Pancakes with Berries
Makes 2 servings. We suggest tripling or even quadrupling this recipe so you have plenty of leftovers for freezing and reheating in the microwave later.
-1C old fashioned rolled oats
-2T ground flax or chia seeds
-½ C low fat ricotta cheese or low fat Greek yogurt
-2 large eggs
-1 tsp vanilla extract
-1C fresh or frozen blueberries/raspberries or strawberries
-coconut oil or cooking spray
-Combine oats, ricotta (or yogurt), eggs, and vanilla. Mix until smooth.
-Coat a large pan with coconut oil over medium heat. Spoon 2T batter per pancake into the pan. Add frozen fruit to the uncooked side of the pancakes. Cook for about 3 minutes until the edges start to cook. Flip pancakes carefully with a spatula and cook 3 more minutes until golden in color.
-Another option for large batches: bake the pancakes in the oven at 350 for about 15 minutes.
-Top your pancakes with berries and whatever toppings you like! (i.e. dollop of yogurt, blackberries, blueberries, raspberries, strawberries, bananas, ground walnuts, chia seeds, maple syrup, honey, all natural whipped cream)