Healthy Pancake Breakfast
-In a blender, pulse oats until finely ground.
-Add yogurt, eggs, chia and flax seeds, and process until batter is combined but seeds remain intact.
-Set a large nonstick skillet over medium heat for 1 minute; coat with cooking spray.
-Working in batches, cook 6 pancakes until golden brown, 1-2 minutes per side.
-Divide pancakes between two plates and serve topped with berries and maple syrup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (299g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 386 | ||
Calories from Fat: 112 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 193.5mg | 60 % | |
Sodium 153.2mg | 5 % | |
Potassium 630.5mg | 17 % | |
Total Carbohydrate 51.5g | 15 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 42.9g | ||
Protein 19.2g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 386
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