Blueberry Greek Yogurt Pancakes
Fluffy and light Greek Yogurt Pancakes stuffed with ripe blueberries. A delicious high-protein way to start the day!
Servings: 2 servings
Calories: 424kcal
Ingredients
- 1 cup all-purpose flour (126g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar (32g)
- ¾ cup plain Greek Yogurt (7oz or 198g)
- ⅓ cup milk or almond milk (2¾ oz or 77g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (142g or 5oz) plus extra for garnish
Optional Toppings:
- Sliced almonds
- Fresh blueberries
- Greek Yogurt
- Honey
- Maple Syrup
- Butter
Instructions
- In a small mixing bowl combine the flour, baking powder, baking soda, salt and sugar. In a medium mixing bowl combine the Greek yogurt, milk, egg and vanilla. Whisk until smooth. Add the flour mixture to the yogurt mixture and fold together with a spatula. Gently fold in the blueberries.
- Preheat a non-stick skillet over medium heat. Lightly grease the skillet with oil using paper towels to remove the excess. Once hot, reduce the heat to medium-low and add ¼ cup of batter for each pancake. (Add extra blueberries to each pancake if desired.)Flip the pancakes when the bottom is well browned and the edges are drying. Cook another few minutes or until golden brown and cooked through. Serve and enjoy!
Notes
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 424kcal | Carbohydrates: 76g | Protein: 19g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 1037mg | Potassium: 324mg | Fiber: 3g | Sugar: 24g | Vitamin A: 228IU | Vitamin C: 7mg | Calcium: 219mg | Iron: 4mg
