Green Pancakes w/ Almond Choco-Chip Cookie Yogurt Drizzle

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Green Pancakes w/ Almond Choco-Chip Cookie Yogurt Drizzle


Yes, the title is a mouthful. My apologies…

Did you ever wake up in the morning and thought to yourselves, “I feel like eating something green!”

No. Not green as in vegetables. Green as in the color green!

That was pretty much what was in my head when I got up. So instead of blending some juice or smoothies, I decided to make PANCAKES!!! I haven’t had pancakes in a while, only because, either I did not have the time to make them in the morning, or I was too hungry to bother. =p

Today’s stack was filled with tons of superfood! Amongst them… Wheatgrass! I used to hate wheatgrass, to be honest. It felt like I was mowing the lawn with my teeth. But when I tried Organic Burst’s Wheatgrass, there were no lawns in my mouth. =]



1 cup oat four
1/2 cup almond flour
1 cup almond milk
1 TBS ground flax seeds + 3 TBS water
1 TBS Maple Syrup
2 tsp Baking Powder
1 tsp Organic Burst Wheatgrass Powder
1 tsp vanilla extract
A pinch salt

Almond Choco-Chip Cookie Yogurt Drizzle
1/4 cup plain soy yogurt (or yogurt of choice)
2 TBS Raw Mio Almond Choco Chip Cookie Spread
A dash of almond milk (optional)

serves 2-3
1. Mix ground flax seeds and 3 tablespoons of water. Set aside.

2. In a bowl, whisk all the dry ingredients. In a separate bowl, or measuring cup, mix almond milk, maple syrup and vanilla extract.

3. Stir in the flax mixture into the dry ingredients. Slowly, while whisking constantly, pour in the wet mixture. Whisk until everything is combined.

4. Pre-heat oiled pan. Pour about 1/2 cup batter. When the batter starts to bubble, flip the pancake and cook for another 1 – 2 minutes. Repeat until all the batter is used up.

Almond Choco-Chip Cookie Yogurt Drizzle

Put yogurt and Raw Mio spread in a blender, and blend until smooth. If the mixture is too thick, add in almond milk.

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