- 1/2 cup all-purpose flour
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 tbsp sugar
- 1 large egg
- 1/4 cup milk
- 4 oz blueberry Greek yogurt (I used Chobani)
- 1/2 tsp Canola oil
- olive oil cooking spray
- fresh blueberries (optional)
Servings: 4 • Size: 1 pancake • Calories: 121 (without fresh strawberries or other toppings)
• Fat: 2.6 g • Carbs: 19.4 g • Fiber: 0.1 g • Protein 5.8 g • Sugar: 7.1 g
Mix the first 5 ingredients in a large bowl. In a smaller bowl mix the egg, milk, yogurt, and Canola oil, careful not to over-mix, it should still be a bit lumpy. Pour your wet mix into your dry and mix gently with a spatula.
Spray a pan or griddle liberally with olive oil cooking spray and heat over medium heat. (If using a griddle, heat to 325 degrees). Ladle the batter onto the griddle. If you decide to use the fresh blueberries you can add them now, simply placing them on the pancakes as they cook. Cook until the pancakes begin to bubble, then flip on the other side. They should cook approximately 3 minutes per side.
I served these topped with powdered sugar and warm honey and a side of fried apples.