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- Fluffy Yogurt Pancakes (high protein, gluten-free)

Fluffy Yogurt Pancakes (high protein, gluten-free)
Ingredients
- ½ cwhole milk greek yogurt
plain or vanilla
- ½ cunsweetened vanilla almond milk
- 1egg
- 1 tbspcoconut sugar
- 1 tspvanilla extract
- ¼ tspalmond extract
- 1 ¼ cold fashioned rolled oats
gluten-free if desired
- 2 tspbaking powder
- ¼ tspsalt
- Optional mix-ins
- Blueberries or chocolate chips
- Butter or olive oil
for cooking
Directions
- 1
Add all of the ingredients (except optional mix-ins) to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender for 10 minutes; this is important to allow the batter to thicken up properly, so please do not skip!
- 2
After 10 minutes, lightly coat a griddle with butter or olive oil and place over medium heat. Once the pan is hot, add approximately 1/4 cup of the batter to the griddle for each pancake. Immediately add 5-6 blueberries or chocolate chips per pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
- 3
Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking or if your pancakes are quickly burning, it means your pan is too hot.
- 4
Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 2, 3 pancakes each.

Fluffy Yogurt Pancakes (high protein, gluten-free)
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