GLUTEN FREE CINNAMON YOGURT PANCAKES

For the pancakes: Whisk the wet ingredients together and then mix into the dry ingredients until just combined. Heat a flat skillet on medium heat and spray with non-stick cooking spray. Use a 1/4 cup measuring spoon to scoop the pancake batter onto the hot skillet and let cook until the bottom is golden brown. Flip and repeat until all the batter is gone. This recipe should make about 10 pancakes. For the sunflower seed butter syrup drizzle: combine 1 tbsp melted sunflower seed butter with 1/4 cup maple syrup. To serve: Stack as many cooked pancakes as you'd like on a plate, top with 1-2 tbsp whole milk yogurt, sliced figs (or other fruit), and the sunflower seed butter syrup drizzle, then enjoy!