ad I’ve partnered with @chobani to bring my Blender Gingerbread Pancakes made with Chobani Greek Yogurt — crafted from only natural ingredients. I’ve linked all my favorite Chobani products in my LTK shop so it’s easy to grab what you need. Comment LINK and I’ll send it right over! . @Shop.LTK liketkit @Target @Chobani, TargetPartner Target Holidayrecipes Healthyrecipes eatclean Blender Gingerbread Pancakes 1 ¼ cup old-fashioned rolled oats, gluten-free ¾ cup Chobani whole milk Greek Yogurt (plain) ½ cup unsweetened vanilla almond milk 1 egg 2 teaspoons vanilla extract 3 tbsp protein powder 2 ½ teaspoons baking powder ½ tsp baking soda 1 tbsp powdered sugar 1 tbsp molasses ¼ teaspoon salt Glaze 1 cup powdered sugar 1 tbsp Chobani Vanilla Greek Yogurt 1 tsp unsweetened vanilla almond milk ½ tsp vanilla extract Instructions: Blend it up: Add all ingredients to a high-speed blender. Blend on high until the batter is smooth and pourable, about 30–45 seconds. Rest the batter: Let the batter sit for about 10-15 minutes to thicken slightly. Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or coconut oil. Pour about ¼ cup of batter per pancake. Flip & finish: Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through. Make Glaze: In a small bowl, whisk together the powdered sugar, Chobani Vanilla Greek Yogurt, milk, and vanilla extract. Stir continuously until the sugar fully dissolves and the glaze becomes smooth and glossy, this may take about 30–40 seconds. If still too thick add another 1 tsp milk. Drizzle over warm pancakes and enjoy!