I seem to go through pancake spurts. There are times where I forget how much I love a good stack of pancakes on Saturday mornings. Then there are also times where I can’t believe how I forgot how much I love pancakes. There’s nothing quite like twirling a bite of pancakes in a puddle of maple syrup and trying to put it in your mouth before the syrup drips down your chin.
Am I right?
I’ve been seeing pancakes made with Greek yogurt all around the web lately — specifically here and here. After I wiped the drool off of my face, I knew I had to make my own last weekend. They were nothing short of amazing.
Chia Seed Greek Yogurt Pancakes (makes 4 six inch pancakes)
- 1/3 cup gluten free flour
- 2 tbsp. almond flour
- 1/8 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla
- 1/4 cup plain Greek yogurt
- 1 tbsp. agave (or any sweetener)
- 1 egg or 2 egg whites
- 1 tbsp. chia seeds
- 1-2 tbsp. almond milk (if needed to thin out batter a little more)
- In a small bowl, mix 1/3 cup gluten free flour, 2 tbsp. almond flour, 1/8 tsp. baking soda, and 1/2 tsp. cinnamon. Stir to combine all ingredients.
- Add 1 egg (or 2 egg whites), 1/2 tsp. vanilla, 1/4 cup plain Greek yogurt, and 1 tbsp. agave to the dry ingredients. Whisk until smooth. If the batter still needs a little more liquid, you can add 1-2 tbsp. of almond milk. The batter should be fairly thick, but should still drop off of a spoon.
- Gently fold in the tbsp. of chia seeds.
- Heat a greased griddle to medium high heat and pour batter onto griddle (I used a 1/4 cup measuring cup to section out the batter). Cook on one side until bubbles start to form on the outsides of the pancakes (about 2-3 minutes). Once bubbles have formed, flip and cook for an additional minute on the other side.
- Serve immediately with favorite pancake toppings.
I hope you haven’t eaten breakfast yet. And if you have, please make these for dinner. And serve with some banana cream sauce.