Gluten Free Yogurt Cake Pan Pancakes
Prep time
Cook time
Total time
Gluten Free Yogurt Cake Pan Pancakes
Author: Zesty Olive
Ingredients
- 1 cup Pamela's Gluten Free Baking and Pancake Mix
- 2 organic eggs
- ¾ cup almond milk
- 1 small container plain Greek yogurt (5.3 oz)
- 2 Tablespoons coconut oil, melted
- Ground cinnamon
- Salt
Instructions
- Grease a cake pan (8" or 9") with coconut oil. Set aside.
- BATTER INSTRUCTIONS:
- In a microwave-safe small bowl, melt 2 tablespoons of coconut oil. Set aside.
- In a large mixing bowl, break and lightly scramble 2 eggs. To the eggs, add pancake mix and almond milk. Stir to combine.
- Add in Greek yogurt, and a dash of salt and a few dashes of ground cinnamon. Stir to combine.
- Pour in melted coconut oil and stir to combine.
- Pour batter into greased cake pan. Bake at 350° for 30-35 minutes. Pancake should be golden on top with sides just pulling away from pan. Test center with a knife. If using an 8" cake pan, you may need a little longer in the oven to achieve a cooked center.
- When done, remove from oven and let cool for 5 minutes before removing from cake pan.
- Cut and serve in stacked wedges. Garnish with butter, maple syrup and fruit.
Recipe by Zesty Olive - Simple, Tasty, and Healthy Recipes at http://zestyolive.com/gluten-free-yogurt-cake-pan-pancakes/