Just Peachy Greek Yogurt Protein Pancakes

I love pancakes so it just makes sense to add protein packed Greek yogurt to the batter to make it a protein packed breakfast that doesn't leave me with a carb crash an hour later.  I used peaches for my topping, but feel free to use the fruit of your choice, or just some sugar free maple syrup.

Ingredients:

• 7 tablespoons Kodiak Cakes Flapjack and Waffle Mix
• 1 cup Plain Greek Yogurt, Fage 0% is What I Used
• 1 1/2 cups Peaches, Frozen
• 1/2 cup Egg Substitute
• 5 teaspoons Splenda
• 1 tablespoon Cinnamon
• 1/2 teaspoon Vanilla Extract
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt

Directions:

1. For the topping chop the peaches, add to a microwave safe bowl and microwave on medium for 2-4 minutes until thawed and juicing in the cup.  Add the cinnamon and Splenda and set aside to warm just before serving the pancakes
2. Place the Greek yogurt in a large bowl and sprinkle with all of the dry ingredients
3. Stir until just combined
4. Whisk together the egg substitute and the vanilla and add to the yogurt mixture.
5. Stir until all ingredients are just combined.  The batter is quite thick.
6. Spray your frying pan with non stick spray and heat to medium.
7. Drop the batter onto the heated pan about 1/4 cup at a time.
8. Cook the first side until the edges are dry and bubbles just begin to form.  Flip and cook the other side for about 45 seconds to a minute.
9. Repeat until all the batter is gone.
10. Serve hot (I keep them warm in a 200 degree oven while making the entire batch) with the peach “syrup” that you have just reheated on 50% power for 1 minute.

Nutrition:  Makes 2 servings, each with approximately

• 224 calories and
• 24.5 grams protein