Gluten- Free Yogurt Pancakes
Start your day with the most delicious, easy-to-make, fluffy gluten-free yogurt pancakes! Pancakes are one of my favorite things to make. But of all the pancake recipes I’ve made, this one is honestly my VERY favorite. These pancakes taste and have a texture most reminiscent of classic buttermilk pancakes plus they are packed with protein.
INGREDIENTS
3/4 cup plain greek yogurt ( I used Oikos Pro vanilla)
1/ 2 cup gluten free flour
1 tsp vanilla extract
1 tsp baking powder
1 egg
1/4 tsp cinnamon
INSTRUCTIONS
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Heat griddle or large skillet over medium heat. Spray with a nonstick cooking spray or grease with coconut oil.
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Combine flour, baking powder, and cinnamon in a small mixing bowl.
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In a medium mixing bowl, combine eggs and yogurt.
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Add flour mixture into the egg mixture and whisk until blended. If they are too thick just add water to thin out.
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Use a 1/3 cup measuring cup to measure out batter for each pancake and cook for about 5 mins on each side. They should be golden brown on each side. It makes 3 pancakes.
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Enjoy with toppings of your choice.
Pancakes are one of my all time favorite breakfast meals to prep ahead of time. These pancakes work so well as leftovers. I like to double the recipe and store leftovers in the fridge or freezer to have on hand for busy mornings. I typically store mine in a zipped-top bag or some type of storage container with a lid that seals. They keep well in the fridge for about a week and in the freezer for up to about 3 months.
The best way to reheat these are straight back in the pan. They will get slightly more crispy (big bonus!) on the outside but still be nice and fluffy on the inside! Feel free to reheat them in the toaster as another option.
If you struggle with eating a healthy breakfast during the week or the mornings feel rushed, make a batch of these fluffy yogurt pancakes ahead of time. You’ll thank yourself later!
