Buttermilk Sheet Pancakes

Serves 6

Ingredients

• 1 cup fat-free Greek yogurt
• 1 cup unsweetened almond milk
• 1 tbsp lemon juice or white vinegar (creates “buttermilk”)
• 2 large eggs
• 1 ½ cups oat flour (or blend rolled oats into flour)
• 2 tbsp zero-calorie sweetener (monk fruit / erythritol)
• 2 tsp baking powder
• 1 tsp vanilla extract
• ¼ tsp salt
• Optional: cinnamon or nutmeg

👩‍🍳 Instructions

1. Preheat oven to 375°F / 190°C. Line or spray a 9×13 pan.
2. Mix almond milk + lemon juice. Let sit 2 minutes.
3. Whisk in yogurt, eggs, and vanilla.
4. Add oat flour, sweetener, baking powder, and salt.
5. Pour batter into pan and spread evenly.
6. Bake 18–22 minutes until set and lightly golden.
7. Cool slightly, slice into 6 squares.

✅ WW Points (Estimated)

• Whole pan: ~9–10 points
• Per serving (1/6 pan): 1–2 Points

(Points mainly come from oat flour. Everything else is zero or very low.)

🍓 Optional Zero/Low-Point Add-Ins

• Blueberries or diced strawberries
• Sugar-free chocolate chips
• Pumpkin puree
• Banana slices (thin)

🍯 Topping Ideas (Low Point)

• Sugar-free syrup
• Fresh berries
• Fat-free whipped topping
• Extra Greek yogurt + cinnamon

💡 Tips

• For fluffier texture: add ½ tsp baking soda
• Want more protein? Replace ¼ cup oat flour with protein powder (same points, more protein)
• Store in fridge up to 4 days or freeze