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Blueberry Yogurt Pancakes & Mini-Muffins

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I was craving pancakes yesterday for breakfast so I decided to try to get a little creative and add an extra ingredient: yogurt!

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This is the easiest recipe!

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Ingredients:

1 Cup of Pancake Mix ( I use Kodiak Cakes Whole Wheat Oat & Honey)

1 Chobani Flips- Blueberry (use any flavor you have on hand though)

1/2 Cup of water

Mix the yogurt portion of the Chobani flips only, water, & pancake mix. Put on the griddle and you have yourself some pancakes.

Add some syrup (I had wild blueberry :)). Sprinkle the dry portion of the Chobani Flips on your pancakes for added flavor, crunch, and healthy fat (this one had hemp seeds, flaxseed, and walnuts).

Servings: 2 hungry adults

What do I do if I’m only making it for myself?

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Make mini-muffins!

I used ~ 1/2 cup of batter for my 3 mini pancakes and I had plenty of leftover batter.

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It made 12 mini muffins perfectly. I baked at ~400* for 10 minutes.

* I am cooking in a toaster oven so I would watch them in your own oven. They cook quick!

Now I have an easy, healthy breakfast or snack ready to go for the week. Store them in the refrigerator or you can even freeze some for later use.

You can use any yogurt you have on hand and adjust the H2O until you get your desired pancake batter consistency. Adding yogurt adds an extra dose of protein as well. Using a whole wheat pancake batter also adds more protein & fiber.

I can tell you I was not hungry at all later. These really stuck with me more than my typical breakfast which was awesome.

Enjoy!

And no Chobani & Kodiak Cakes did not pay me, I just like their products.

 

 


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