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Breakfast is definitely my favorite meal. It gets me going and sets my mood for the day. I’m not going to lie, on mornings I don’t have to wake up to an alarm it’s breakfast that gets me out of bed

This pancake recipe is simply scrumptious! I always have frozen berries on hand to add to smoothies but this morning I mixed things up and made a berry sauce to complement fluffy gluten free pancakes. On top of each pancake I smeared plain, fat free Chobani Greek yogurt to add a little protein to the meal.

For the

Pancakes

Simply prepare your favorite pancakes. Smear 1 Tbsp plain, fat free Chobani Greek yogurt on each pancake and stack together.

For the Double Berry Sauce

• 3 cups apple juice
• 1/4 cup maple syrup
• 2 cups blueberries (fresh or frozen)
• 2 cups raspberries (fresh or frozen)
• 1/4 cup cold water
• 1/4 cup cornstarch (for thickening)

In a saucepan, combine apple juice, maple syrup, blueberries and raspberries and bring to a boil. In a small dish, combine the cold water and cornstarch, mixing well. Pour the cornstarch mixture into the saucepan and stir. Remove from heat and pour sauce over stacked pancakes.

Add a side of sliced fresh strawberries if desired.

** This recipe makes approx 6 servings. Remaining sauce freezes well and can be reheated or frozen in ice cube trays to add to sparkling water or seltzer.

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