Step 1

Combine 1 part dry pancake mix to 1/2 part Almond Milk. ( example, 1 cup Dry Mix to 1/2 cup Almond Milk), and 1 Tbsp Greek Yogurt.

Step 2

Feel free to add more/less almond milk as desired.

Step 3

Fold in any additional mix-ins. I used blueberries and chocolate chips!

Step 4

Use about 1/4 cup or an ice cream scoop to put the batter onto a hot pan

Step 5

When you see air bubble form on top, it is time to flip ( about 2 minutes)

Step 6

Flip and cook until ALMOST done ( about 2 more minutes). You want the pancakes to be not quite cooked all the way to avoid overcooking when reheating.

Step 7

Set aside and allow to cool.

Step 8

Wait for pancakes to fully cool.

Step 9

Wrap pancakes individually with clind wrap

Step 10

Freeze until ready to eat

Step 11

Remove pancakes from the freezer when ready to cook, no need to thaw.

Step 12

Unwrap and reheat in a toaster. I set mine to the middle setting.

Step 13

Check to see if it still feels somewhat cold, if so, put back in the toaster in one minute increments until it is done.