Whole Wheat Greek Yogurt Blueberry Pancakes
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Whole Wheat Greek Yogurt Blueberry Pancakes
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Start the day off right with a stack of these light and fluffy blueberry pancakes!
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Ingredients
- 3 egg large, at room temperature
- 1 cup Greek yogurt fat-free, plain
- 1/4 cup milk almond milk used, any variety works
- 3 teaspoons vanilla extract
- 3 tablespoons light brown sugar packed
- 1/2 teaspoon salt
- 2 baking powder 1/2 teaspoons
- 1/3 cup whole wheat flour 2 tablespoons
- 1/3 cup all-purpose flour
- 1 cup blueberries fresh
- 4 tablespoons butter for the pan
- maple syrup for serving
Instructions
- In a large bowl add the eggs, Greek yogurt, milk, and vanilla; whisk well to combine.
- Add in the brown sugar, salt, baking powder, and flours and whisk just to combine; do not over mix! The batter will be thick, so don't worry if there are a few clumps left. Fold in the blueberries with a rubber spatula.
- Melt 1 tablespoon of butter in a large skillet over medium-low heat.
- Once hot, ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
- Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
- Top pancakes with syrup and extra blueberries, or anything else your heart desires! Serve at once.
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