Weight Watchers Oat Pancakes Recipe
These Weight Watchers Oat Pancakes are soft, lightly sweet, and made with rolled oats, eggs, and Greek yogurt instead of regular flour. They offer a simple breakfast with protein and fiber, while keeping the ingredient list short and the portions easy to manage. Blend the batter, cook eight small pancakes, and serve two per portion with your favorite measured toppings. They are a convenient option for weekday breakfasts or weekend meal prep.
Ingredients
- 1 cup 90 g old-fashioned rolled oats
- 2 large eggs
- ½ cup 120 g plain nonfat Greek yogurt
- ½ cup 120 ml unsweetened almond milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 –2 teaspoons granulated zero-calorie sweetener optional
- A small pinch of salt
- Cooking spray as needed
Instructions
- Add the rolled oats to a blender and blend until they resemble fine flour.
- Add the eggs, Greek yogurt, almond milk, baking powder, vanilla, cinnamon, optional sweetener, and salt.
- Blend until smooth, then pour the batter into a bowl and let it rest for five minutes.
- Check the consistency. If the batter is too thick to spoon easily, add milk one tablespoon at a time.
- Heat a nonstick skillet over medium-low to medium heat and lightly coat it with cooking spray.
- Spoon approximately ¼ cup of batter into the skillet for each pancake.
- Cook for 2–3 minutes, until the edges begin to set and the underside is lightly golden.
- Flip carefully and cook for another 1–2 minutes, until the center is cooked through.
- Repeat with the remaining batter, then divide into four servings of two pancakes each.
- Serve warm with fresh berries, cinnamon, or a measured amount of syrup.