Blueberry Greek Yogurt Pancakes
These blueberry greek yogurt pancakes are a sweet treat with more protein and nutrients than your average pancake.
Servings 4 servings
Calories 255kcal
Ingredients
- 1 cup whole wheat flour (spooned and leveled)
- 1 tbsp baking powder
- 1 tbsp brown sugar
- ¼ tsp salt
- ½ cup plain nonfat Greek yogurt
- ¾ cup skim milk
- 2 tbsp avocado oil (or olive oil or canola oil)
- 1 tsp vanilla extract
- 1 large egg
- 1 cup blueberries (fresh or frozen)
Instructions
- In a mixing bowl, combine the flour, baking powder, brown sugar, and salt.
- Create a well in the center and add the yogurt, milk, oil, vanilla, and the egg. Whisk the egg in the center, then stir to combine all the ingredients.
- Fold in the blueberries, then let the pancake batter sit for 5-10 minutes while you preheat a griddle to 350 degrees.
- Pour the pancake batter onto the griddle to the size you prefer. Cook for about 2-3 minutes on the first side, then flip and cook another 2-3 minutes, until the pancake is golden brown and cooked through.
- Serve topped with pure maple syrup or additional warmed blueberries. Enjoy!
Notes
Notes:
- The batter for these pancakes is a bit thicker than normal, but don’t worry – it will result in thick fluffy pancakes. If you find that it looks way too thick (which can happen if flour was packed into the measuring cup), just add another 2 tablespoons of milk.
- This recipe makes about 8 pancakes; one serving = 2 pancakes.
Nutrition
Calories: 255kcal