Dairy-Free Greek Yogurt Pancakes
Serves 10-12 pancakes
Prep Time: 10 min
Cook Time: 25 min
INGREDIENTS
- 1 cup greek yogurt*
- 2 eggs, whisked
- 3 tablespoons almond milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup tapioca flour
- 1 cup almond flour
- 1 teaspoon baking powder
- pinch of salt
- For the blueberry compote
- 1 cup blueberries
- zest of 1 lemon
- juice of 1 lemon
- 2 tablespoons maple syrup
DIRECTIONS
- In a medium bowl, whisk together yogurt, eggs, almond milk, maple syrup and vanilla extract. In a larger bowl, whisk together tapioca and almond flour, baking powder and salt. Pour wet ingredients into dry ingredients and mix until well combined.
- Heat up a large griddle pan over medium and grease.
- Use an ice cream scoop to scoop about ¼ cup of the batter onto the greased hot griddle and cook the pancakes until the begin to bubble, about 2-3 minutes, then flip and cook for another 2-3 minutes. The batter should be 10-12 three inch pancakes.
- While the pancakes are cooking, place the ingredient for the blueberry compote in a small saucepan over medium heat and cook for about 8-10 minutes, until the berries begin to burst and soften. Stir every couple minutes to keep from sticking to the bottom.
- Top the pancakes with the blueberry compote and a little extra maple syrup!
Recipe Notes: *I used Kite Hill Almond Milk Greek Yogurt
Recipe by: Juli at Paleomg.com
