Today I’m making one of my favorite (and fast!) breakfast fixes. Greek Yogurt & Oatmeal Flapjacks.
Here’s What You’ll Need:
- 1 cup Gluten Free Flour
- 1 1/2 cups Gluten Free Oatmeal
- 1 tbsp Chia Seeds
- 1 tbsp Cinnamon
- 1 tsp Baking Powder
- 1 Pinch of Salt
- 1 Egg
- 1 tbsp Vanilla extract
- 1 Cup of Greek Yogurt
- 3/4 Cups of Almond Milk
First, add together your dry ingredients. (Flour, Oats, Chia seeds, Cinnamon, Baking powder, & salt) Pour into a blender, or food processor. Pulse until fine.
Next, Mix in your Greek yogurt and almond milk, vanilla, & egg.
Stir mixture thoroughly, and add a few spoonfuls of water until the mixture is just a bit thicker than an average pancake mix. Pour 1/2 cup of the mixture onto a hot griddle on Medium heat, greased with virgin coconut oil. These cakes take about 5-10 minutes to cook (on both sides) When you see bubbles on the upward-facing side of the cake, flip em.
I like to eat my pancakes with peanut butter & maple syrup- but today I just served em’ with fresh strawberries & honey.