Recipe and all images photographed and created by Paulette L. Motzko.
- Pamela’s Gluten-Free Baking and Pancake Mix
- 1 egg
- 1/3 Blue Diamond Unsweetened Almond Milk
- 1/3 cup Chobani Nonfat Unflavored Yogurt
- 1 tablespoon Extra Virgin Olive Oil or Canola Oil
Simply mix all the ingredients together until well blended.
I use a good quality spatula to scrape the bottom of the bowl and make sure all the dry ingredients are incorporated with a mixture.
After making sure the ingredients are well Blended, take a stainless steel ice cream scoop and scoop out just that amount of pancake batter into a non-stick greased skillet.
I brushed mine with a little bit of extra virgin olive oil with a silicone basting brush.
Heat your skillet on medium-high heat, but don’t let it smoke.
Cook your pancakes until bubbles form on the top of the pancake, and the bottom of the pancake is nicely Brown. Flip over cook for a few more seconds and then serve with your choice of margarine, butter. I like to use the vegan butter spread shown in the picture.
You can drizzle with a little bit of pure maple syrup or honey.
And, if you like, you can sprinkle with a little bit of ground cinnamon and confectioners sugar.
You can also add your favorite brand of protein powder to the better if you like. That will increase the protein content even further. If you do that, you might have to add some extra almond milk to the batter to compensate for that.