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