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Saturday, December 29, 2012

Greek Yogurt Blueberry Pancakes

Happy Holidays!  I so enjoy this time of year with family, friends, and FOOD!  I also get to enjoy some much needed time off and indulge in late mornings.  Earlier this week I awoke with blueberry pancakes on my mind.  I've made pancakes before with whey protein powder but this time I omitted that in favor of flour and blueberry Greek yogurt.  These pancakes were moist, fluffy, and best of all FLAVORFUL!

  • 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

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