Breakfast Fix: Greek Yogurt Flapjacks

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.

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