Gluten-Free Chobani Pancakes

Gluten-Free Chobani Pancakes

Pancakes are always a good breakfast choice. I’ve never found a recipe though where the first one or two comes out as good as the last; mine are always misshapen and burnt. But by the 3rd pancake the pan is seasoned and magic starts happening and they come out the perfect color and texture every time. Maybe that’s just a feature of pancake recipes in general.

This recipe uses almond flour, which gives it a slightly nutty flavor. I prefer using almond flour here to most other gluten-free flours because it doesn’t have a strange flavor when you taste the raw batter(and somehow that always ends up happening). Besides that there’s just Greek yogurt and eggs; it couldn’t be much simpler.

Gluten-Free Chobani Pancakes Flavors

Chobani sent me their newest flavors to taste and play around with in the kitchen: banana, pear, raspberry chocolate chunk and pineapple with caramel bits. I really couldn’t pick one that I preferred over the others; they were all amazing. I made this recipe with the raspberry chocolate chunk and it had a hint of those flavors. I could imagine that any of these would be good in the pancakes. It all depends what you’re in the mood for!

Gluten-Free Chobani Pancakes

Prep time: 5 minutes

Cook time: 5 minutes

Ingredients(Makes 1 serving):

  • 1/2 cup almond flour
  • 4oz flavored Chobani greek style yogurt
  • 1 egg
  • 1/4 teaspoon baking soda

Gluten-Free Chobani Pancakes Ingredient

Method:

  1. Heat a frying pan over low-medium heat with a little oil or non-stick cooking spray.
  2. In a medium-sized bowl, beat together all of the ingredients until mixed.
  3. Pour 1/4 cup of batter into the center of the pan. Cook for about 30 seconds until the bottom is set and bubbles come through the center.
  4. Flip the pancake and cook the other side until it’s cooked through. Remove from the pan.
  5. Continue cooking until all of the batter is used up.
  6. Serve hot with butter and maple syrup.

Gluten-Free Chobani Pancakes Eaten

I would definitely recommend doubling or tripling the recipe for a crowd. You can substitute any nut flour for almond flour in a pinch but not coconut flour since that’s something different entirely.

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12 Responses to Gluten-Free Chobani Pancakes
  1. Lauren
    March 6, 2013 | 1:39 pm

    Oooh! This looks wonderful, and I’ll definitely be trying this soon. Thanks!

  2. Caroline @ chocolate & carrots
    March 6, 2013 | 5:10 pm

    Any excuse to eat pancakes, for me! :D These look wonderful Evan!

  3. Madelyn Folger
    March 7, 2013 | 11:33 pm

    These look delicious but I’m allergic to nuts. Could you substitute oat flour?

    • Wannabe Chef
      March 7, 2013 | 11:40 pm

      I have not tried these with oat flour but I believe that it could work. It might possibly need a little water in the batter.

  4. […] Gluten-Free Chobani Pancakes from The Wannabe Chef […]

  5. Whitney Lewis-Smith
    March 20, 2013 | 8:15 pm

    These are fantastic! I used my own almond meal left over from making almond milk. Worked great. Thanks!

  6. […] made a few changes to this recipe, including replacing half the almond flour with one tablespoon of coconut flour. I also added […]

  7. Dana
    May 9, 2013 | 12:11 am

    Could you do oatmeal ground into flour? I have been using that successfully in some recipes in place of the more expensive almond flour but wasn’t sure if it would work here. Guess I might have to try it. Lol! Thanks for the recipe!

    • Wannabe Chef
      May 9, 2013 | 1:09 pm

      If you try it out let me know how it goes!

      • Dana
        May 10, 2013 | 12:50 pm

        It worked well. My kids gave it their stamp of approval. :)

  8. […] to Georgetown and then road the trail to Bethesda and back. Luckily, we left right after breakfast (which was PANCAKES made following this chobani/almond flour recipe) before it got wicked humid and gross […]

  9. […] Breakfast- Paleo pancakes with butter, maple syrup and uncured or no sugar added bacon with coffee (cream & cinnamon) […]

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