These pancake roll-ups are a mix between a crepe and a pancake. They are turned out nice and fluffy, but easy to roll-up as well! Love that these are gluten-free (made with no flour), if you are sensitive to gluten be sure to use certified gluten-free oats. These are sweet enough to have for dessert, but healthy enough for breakfast!
When I make these for the whole family I have to make the recipe 4x the size as written. The kids loved these! So did my husband! Little did they know they were healthy for them. Win, win!
Pancake Roll-Ups, serves 1 (2 large pancakes or 4 small pancakes with filling)
1/4 cup plain Greek yogurt
1/2 scoop vanilla protein powder
1/2 tsp baking powder
2 egg whites
1/2 cup oats (old fashioned oats, or gluten free)
1/2 cup strawberries, chopped (about 2 large strawberries)
1/8 cup water
3-5 packets of stevia (or sweetener to taste)
1/2 cup plain Greek yogurt
2 large strawberries, crushed
1-2 packets of stevia (or sweetener to taste)
- Put all of the ingredients for the pancakes in a blender and blend until smooth.
- Heat a nonstick griddle coated with cooking spray over medium heat. Spoon 1/2 batter (if making 2 large pancakes) OR 1/4 of the batter (if making 4 smaller pancakes) onto the pre-heated griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Remove from griddle when both sides are cooked and place on a serving plate.
- To make the filling, simply mix the Greek yogurt, crushed strawberries and sweetener in a small bowl. Divide filling between the pancakes, and roll pancakes up. Place roll-ups on a plate seem-side down so they stay rolled, or secure with a toothpick.
21 day fix containers: 1 serving (the whole recipe as written) 1 red, 1 yellow 1/2 purple