Greek Yogurt Blueberry Pancakes
Prep: 10 minutes
Cook: 15 minutes
Yield: 9 servings
Greek yogurt adds protein and cuts fat from this breakfast favorite. Blueberries add a boost of vitamin C, manganese (which is good for cholesterol), and fiber.
INGREDIENTS
| 1½ | cups all-purpose flour |
| 2 | tablespoons sugar |
| 1 | tablespoon baking powder |
| 2 | eggs |
| 1¼ | teaspoon pure vanilla extract |
| 3 | tablespoons Greek Yogurt |
| ¾ | cup defrosted frozen blueberries (or fresh, if you prefer) |
DIRECTIONS
Step 1: In a large bowl, combine flour, sugar, baking powder, and salt.
Step 2: In a separate bowl, beat the eggs. Add the milk, vanilla extract, and Greek Yogurt, and combine.
Step 3: Add the wet ingredients to the dry, and stir them together. Fold in the blueberries.
Step 4: Pour ¼ cup of the mixture onto a heated, nonstick skillet over medium heat.
Step 5: When you see small bubbles form on the surface of the pancake, flip it over. Allow the other side to become golden brown.
Step 6: Enjoy your pancake with the condiment of your choice. Store extras for up to one week in your refrigerator.
