Weight Watchers Yogurt Sheet Pan Pancakes with Mixed Berries,

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Weight Watchers Yogurt Sheet Pan Pancakes with Mixed Berries

These Yogurt Sheet Pan Pancakes are an incredible, healthy breakfast or brunch option that’s not only nutritious but also incredibly easy to make! Packed with rolled oats, Greek yogurt, and topped with fresh mixed berries, this recipe is great for those following Weight Watchers or anyone looking to enjoy a lighter, yet satisfying breakfast. Whether you’re feeding a crowd or just want a quick meal prep idea for the week, these pancakes deliver on both flavor and nutrition.

Why You’ll Love These Pancakes:

  • Low in Points: With only 3 Weight Watchers Freestyle points per serving, this recipe is an ideal choice for those looking to keep their points low while enjoying a filling and delicious breakfast.
  • Filling and Healthy: Made with rolled oats and Greek yogurt, these pancakes provide a great source of fiber and protein to keep you satisfied longer.
  • Easy to Make: No flipping individual pancakes required. Just blend the ingredients, pour them into a sheet pan, and bake! Perfect for busy mornings or meal prep.
  • Versatile: You can easily customize the fruit or toppings, allowing you to make these pancakes your own.

Ingredients:

To make these healthy and Weight Watchers-friendly sheet pan pancakes, you’ll need:

  • 2 cups old-fashioned rolled oats
  • 1/2 cup nonfat plain Greek yogurt (for creaminess and protein)
  • 2 cups unsweetened almond milk (or milk of your choice, but almond milk is lower in calories)
  • 2 large eggs (providing structure and protein)
  • 1 tsp vanilla extract (for added flavor)
  • 1 1/2 tsp baking powder (for leavening)
  • 1/2 tsp baking soda (for additional lift)
  • 1/4 tsp salt (to balance sweetness)
  • 1 tbsp maple syrup (optional, for a touch of natural sweetness)
  • 1/2 cup mixed berries (such as strawberries, blueberries, raspberries, or blackberries)
  • Cooking spray (for greasing the pan)

Instructions:

  1. Preheat the Oven:
    • Start by preheating your oven to 350°F (175°C). Spray a 9×13-inch sheet pan with cooking spray or line it with parchment paper for easy removal and cleanup later.
  2. Prepare the Pancake Batter:
    • In a blender or food processor, combine:
      • 2 cups old-fashioned rolled oats
      • 1/2 cup nonfat plain Greek yogurt
      • 2 cups unsweetened almond milk (or another low-fat milk of your choice)
      • 2 large eggs
      • 1 tsp vanilla extract
      • 1 1/2 tsp baking powder
      • 1/2 tsp baking soda
      • 1/4 tsp salt
      • 1 tbsp maple syrup (optional, for added sweetness)
    • Blend everything until the mixture is completely smooth and well-combined. This ensures that the oats break down into a smooth batter, which will give you soft, fluffy pancakes.
  3. Pour the Batter into the Sheet Pan:
    • Pour the prepared pancake batter into the greased or lined sheet pan. Use a spatula to spread the batter out evenly across the pan, ensuring the edges are straight for even baking.
  4. Add the Mixed Berries:
    • Scatter 1/2 cup of mixed berries (fresh or thawed frozen berries) evenly over the top of the batter. You can choose any combination of berries you prefer, but blueberries, blackberries, raspberries, or strawberries work especially well. The berries will add a natural burst of sweetness and freshness.
  5. Bake the Pancakes:
    • Place the sheet pan in the oven and bake for about 20-25 minutes. Check the doneness by inserting a toothpick into the center—if it comes out clean, the pancakes are done. You’ll know they’re ready when the edges turn lightly golden and the center is firm.
  6. Cool and Slice:
    • Once done, remove the sheet pan from the oven. Allow the pancakes to cool for a few minutes before slicing into squares or rectangles. This makes it easier to cut and helps prevent the pancakes from falling apart.
  7. Serve Warm:
    • Serve the pancakes warm, either plain or with your favorite toppings. You can drizzle a little maple syrup or sprinkle powdered sugar if desired. For added flavor, top with some extra fresh berries or even a dollop of Greek yogurt.

Weight Watchers Points:

  • Freestyle Points: 3 points per serving (assuming you use unsweetened almond milk and non-fat Greek yogurt).
  • This makes them a perfect choice for those who are following the Weight Watchers Freestyle program, or anyone looking to enjoy a satisfying, healthy breakfast without breaking their calorie budget.

Why These Pancakes are a Great Breakfast Option:

  • High in Protein & Fiber: The Greek yogurt and oats provide protein and fiber, which help keep you feeling fuller longer. This is especially helpful if you want a breakfast that will sustain you through a busy morning.
  • Low Calorie and Filling: By using unsweetened almond milk and Greek yogurt, you’re keeping the calories in check while still making a filling meal that doesn’t skimp on flavor.
  • Versatile & Customizable: This recipe is easily adaptable! Add any type of fruit or topping you prefer, such as nuts, seeds, or even a drizzle of honey for extra sweetness. You could also use cinnamon or a little nutmeg in the batter for a cozy twist.

Pro Tips for Success:

  • Frozen vs. Fresh Berries: If you’re using frozen berries, make sure to thaw them beforehand to avoid adding extra moisture to the batter. This will help the pancakes bake evenly.
  • Oats Texture: If you prefer a smoother texture, you can blend the oats into oat flour before adding the rest of the ingredients. This will make the batter even smoother and create a fluffier pancake.
  • Add-ins: Feel free to add other ingredients like chia seeds, flaxseeds, or even a handful of chopped nuts to the batter for some extra crunch and nutrition.
  • For Extra Sweetness: If you like your pancakes a bit sweeter, add an extra tablespoon of maple syrup or sprinkle some cinnamon sugar over the top before baking.

Storage:

  • Refrigerate: Store any leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them in the microwave for a quick breakfast option.
  • Freezing: You can freeze these pancakes for up to 3 months. To freeze, allow them to cool completely, then place them in a zip-top bag or airtight container. To reheat, just pop them in the microwave or toast them for a few minutes for a warm, fluffy breakfast.

Serving Suggestions:

  • For a heartier meal, serve with scrambled eggs, a side of turkey bacon, or some fresh fruit for a well-rounded breakfast.
  • You could also pair them with a cup of coffee or green tea for an energizing start to your day.

These Yogurt Sheet Pan Pancakes with Mixed Berries are a fantastic way to enjoy a healthy, delicious breakfast with minimal effort. Whether you’re preparing them for a family brunch or making them ahead for a busy week, they’re a great addition to your healthy recipe rotation. Enjoy the burst of natural sweetness from the berries, combined with the satisfying texture of oats and protein-packed Greek yogurt. Plus, with just 3 Weight Watchers points per serving, they fit perfectly into your healthy eating goals!

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