Try our high-protein twist on a classic American breakfast, topped with a delicious and healthy alternative to whipped cream!
To make Greek yogurt topping, add yogurt, maple syrup, and extract to a medium mixing bowl; whisk to combine. Set aside.
To make pancakes, add almond milk and vinegar to a small mixing bowl; whisk to combine. Set aside.
Add oats to a blender; cover. Blend into a fine flour texture.
Add almond milk mixture, Openfit Plant-Based Nutrition Shake, applesauce, eggs, and baking soda; cover. Blend until smooth.
Heat a large nonstick skillet over medium-low heat; lightly coat with spray.
Pour ¾ cup batter into skillet; cook for 2 to 3 minutes, or until bubbles form on top of pancake. Flip; cook for an additional 1 to 2 minutes. Repeat with remaining batter.
Evenly divide yogurt mixture and cacao nibs among pancakes. Enjoy!
Tip: To create uniformly round pancakes, pour the batter and then use the end of a spoon to spread into a circle.
The Nutrition Facts box below provides estimated nutritional information for this recipe.