I am, without a doubt, a Greek Yogurt fanatic. I add it to my smoothies, eat it with granola, and even serve it dolloped on a piece of grilled chicken mixed with hot sauce. I'm partial to Fage and they didn't pay me to say that. So you know I'm going to love a light, fluffy, thick pancake chocked full of fresh blueberries and lots of Greek Yogurt!
We have a long weekend coming up here in the U.S.A. so maybe you'll find a few extra minutes to whip up these lovely pancakes. In a small mixing bowl combine the flour, baking powder, baking soda, and sugar. Set aside.
In a medium mixing bowl whisk together the yogurt, milk, egg and vanilla. Fold in the flour mixture, then the blueberries. Cook until puffy and golden brown.
Serve with an extra dollop of Greek Yogurt, sliced almonds and fresh blueberries if desired.
Drizzle with honey or syrup and serve!
Blueberry Greek Yogurt Pancakes
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons granulated sugar
3/4 cup plain Greek Yogurt (I used 0%)
1/3 cup Vanilla Almond Milk
1 large egg
1 teaspoon pure vanilla extract
1 cup fresh blueberries
In a small mixing bowl combine the flour, baking powder, baking soda, salt and sugar. In a medium mixing bowl combine the Greek yogurt, almond milk, the egg and vanilla. Whisk until smooth. Add the flour mixture to the yogurt mixture and blend well. Gently fold in the blueberries.
Do you have big plans for the long weekend? I hope you have fun and cook something amazing. We have a few plans so I hope to share our adventures with you next week. Thanks so much for stopping by!