Dairy-Free Greek Yogurt Pancakes

Gooooooood freaking morning! You know why it’s a good freaking morning? Because it’s 6:30am here in Cabo and I’m sitting on the rooftop of the house we are renting, watching the sunrise and I’m not sure I’ve ever seen anything more beautiful. It’s absolutely stunning. It’s a sea of blue to pink then orange and red then back to blue. And in the middle of it all is this (now tiny) cruise ship coming in to dock so everyone can explore Cabo. Can you imagine being the captain of a cruise ship? Yikes. Have you ever heard podcasts about people disappearing on cruise ships? Double yikes. I’ll stay on ground thank you very much. Anywho, why do photos never do it justice when it comes to sunrises or sunsets? I just tried to wake up my sister-in-law to watch the sunrise with me (because she asked me to last night) and right after I scared the sh*t out of her standing over her bed like it was her last moment on earth, she went right back to sleep. So I’m taking in these sights alone. Except with you. And the brightness of my computer. Mood lighting.

How’s the start of your New Year going so far? I have to say, ringing in the New Year in hot weather, on the beach, with the most beautiful sunrises of all time…well it’s the best. I woke up not hungover, got my sweat on overlooking the beach (where I almost fell off a cliff trying to be fit), and ate to my hearts content. Does a New Year get any better than that? I was worried about going on a vacation with my family because, well, family. But it’s been great. Renting a large house for this sort of thing is a good idea. I seriously had some major anxiety before we left but being in Cabo make everything better. We haven’t even done much other than just sit around and hang out in the pool, which I’m totally cool with when on vacation, but today we are going to venture out and go whale watching and then snorkeling. I’m out when it comes to snorkeling because it creeps me TF out. I keep trying every time I’m on vacation and then I feel like I’m in someone else’s home and want to go to shore. Hey fish, sorry I got all up in yo business. You deserve more respect than that.

I have to say, I think the coffee is stronger in Cabo. Like, maybe line with crack. I take four sips and I’m typing faster than my brain can even process the word. And if you’ve followed my blog for any sort of time, you know I’m terrible at spelling and grammar, so this coffee is not helping my case. You know what may help you forgive me for you English course mishaps…THIS RECIPE!! If you haven’t tried my Greek Yogurt Fluffy Waffles yet, it’s time!! I even walk you through them with a cooking video. But this time around, I turned the recipe into pancakes. I made these right before I left for Mexico and I had a hard time putting them down. They are so delicious and you can really get creative with them. Top them with fruit or chocolate chip or coconut whipped cream or make a breakfast sandwich out of them.  They are magical little rounds of joy. Now go make them!! And put them on a cute little scale like I did. I need more cute little things like this around the house. I also want these twinkle lights and this awesome frame. I’m all over the place. And I’m sweating profusely from this coffee so I need to go sprint it out. KBye!

Greek Yogurt Pancakes

★★★★★

4.6 from 27 reviews

• Author: juli
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 10-12 pancakes 1x

Ingredients

Scale 1x2x3x

• 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

Instructions

1. 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.
2. Heat up a large griddle pan over medium and grease. 
3. 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. 
4. 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. 
5. Top the pancakes with the blueberry compote and a little extra maple syrup!

Notes

*I used Kite Hill Almond Milk Greek Yogurt

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Bacon & Egg Breakfast Waffle Sandwiches

Greek Yogurt Fluffy Waffles (+Cooking Video!)

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