Probiotic Breakfast Cakes.

Hi Friends!!
I cannot believe it’s already Monday! Where do the weekends go??
After being out of town for a full week, I couldn’t wait to get back into my own kitchen and get to some healthy cooking. I’ll be sharing some photos from my weekend in Hocking Hills on the blog sometime this week, but for now, here’s a quick & easy recipe thats got GUT HEALTH all over it!

I’ve been on a pancake kick lately, they’re so easy to prep ahead of time, and reheat during the week for an easy & healthy breakfast! You can microwave them after they’re cooked, or you can pop them in the toaster! Also, if you want a griddle for Christmas, mine is from amazon, and you can find it here. It’s around $20, and I use it a lot more than I thought I would, for things like pancakes, quesadillas, grilled cheese, and even homemade tortillas when I’m feeling sassy! I recommend it!

These Probiotic Breakfast Cakes have just a few simple ingredients, no added sugar, and a few scoops of the new BIOHM Organic Super Greens, which have a ton of organic fruits and veggies, and their personal BIOHM Probiotics. These pancakes are not only amazing for your gut health, but they’re full of vitamins and minerals! The powder is very green, smells like fruit, and is slightly sweetened from Monk Fruit Extract. I totally think it’s a great addition to things like smoothies or these pancakes. You can check out all the BIOHM products here, and if you want to try them out, “AUBREYJO” gets you 20% off! I take the probiotic daily, and am excited to try this Super Greens in other recipes!



Probiotic Breakfast Cakes.
makes 6 pancakes. serves 2.

1 cup rolled oats
1/2 cup dried cranberries
2 scoops BIOHM Organic Super Greens
1/4 cup water
1 teaspoon cinnamon
1 teaspoon baking powder
2 eggs

1. Combine all ingredients until a thick batter forms! If you like thinner pancakes, add a few additional tablespoons of water. I like mine thick & fluffy, so 1/4 cup was plenty of liquid for me!
2. On a nonstick griddle or skillet, scoop 6 dollops of batter on the pan and cook for 4 minutes over medium heat. Flip, and cook for another 4 minutes on the other side.
3. Once cooked through, serve on a plate with toppings of your choice! I used melted coconut butter & a few extra dried cranberries! Maple syrup or some fresh berries would be great, too.


I  hope these quick & easy pancakes make their way into your meal prep this week, and if you like them, let me know!! Plus, the pops of red and green totally have me in the holiday spirit!

# ad. This blog was done in partnership with BIOHM! You can find other BIOHM products here, and can also find them on Instagram, at @biohmhealth.

Thanks for hanging out, and if you make this recipe, tag me on Instagram, @thatswhatsheeats, and use the hashtag #thatswhatsheeats so I can keep up with your food journey!

Cheers to a successful week ahead, and Happy Holidays!

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