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)

Directions

1. 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.
2. 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.
3. Gently fold in the tbsp. of chia seeds.
4. 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.
5. Serve immediately with favorite pancake toppings.