Ingredients & Directions
5 egg whites
13 cup oatmeal, ground
1/3 cup almonds, ground
1/3 cup vanilla greek yogurt
optional: Blueberries or other fruit
In a medium bowl, whisk all ingredients together. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Makes 6-8 pancakes.
Recipe Provided by Shelly Ruybalid