Gluten Free Yogurt Pancakes

1 Cup Gluten Free All Purpose Flour ( I used Bob's Red Mill)

1/2 cup Corn Meal

1 1/2teaspoon Baking Powder

3/4 teaspoon Baking Soda

1/2 teaspoon Xanthan Gum

1 large egg, slightly beaten

1/2 cup high quality Greek Yogurt (I used The Greek Gods Greek Yogurt- Strawberry Honey, chobani or Fage will be great as well)

1 Cup Milk

Cooking oil to grease pan



1. Mix Dry ingredients together

2. Mix Wet ingredients

3. Mix together the wet and dry ingredients

4. Heat greased pan to medium low heat add 1 spoonful of batter to pan for each pancake. Heat approximately 1 minutes per side. I flip twice since they will be fluffy.



Enjoy with your favorite toppings.

These can easily be converted into a fun little PB&J - just separate pancake down middle and fill. Try making a few Pancake PB&J's for the freezer and you will have a quick lunch ready to go.

Or fill with ice cream for a fun dessert!

The plain pancakes can also be froze and reheated in a toaster, toaster oven or microwave. When I reheat in microwave I like to drizzle with milk before heating to keep moist.