Description
To start off National Pancake week, I created a healthy yogurt pancake made with whole wheat flour and lemon yogurt. This pancake has the perfect pancake consistency, crispy on top and fluffy in the middle, and bursting with blueberries.
Ingredients
- FOR THE PANCAKES:
- ⅓ cups Lemon Greek Yogurt
- 2 whole Egg Whites
- ½ teaspoons Vanilla Extract
- ½ cups White Whole Wheat Flour
- ½ teaspoons Baking Soda
- ½ teaspoons Sugar
- 1 dash Salt
- ¼ cups Non-fat Milk
- ½ cups Blueberries, Fresh
- FOR THE YOGURT SAUCE:
- 3 Tablespoons Lemon Yogurt
- 1 Tablespoon Maple Syrup
- ¼ cups Blueberries (optional)
Preparation
For the pancakes, mix Greek yogurt, egg whites and vanilla extract in a small bowl.
In a separate bowl, combine flour, baking soda, sugar, and salt.
Combine both mixtures and whisk till evenly mixed. Add milk, stir until combined (if the batter still seems too thick, add a bit more milk). Fold in blueberries.
Spray a nonstick skillet with cooking spray and place 1/4 cup of batter onto skillet. Cook over medium heat till bubbles start appearing through the top of the pancake and then flip, about 1-2 minutes on each side. Note: I spread out my batter with the spatula to cook more evenly.
For the yogurt syrup, add yogurt and maple syrup in a small bowl and stir together until combined. Add yogurt syrup on top and garnish with blueberries.
Enjoy!
Makes 7 pancakes. Serves 2.
Calories per serving: 251, Fat: .06, Cholesterol: .06, Sodium: 267, Potassium: 103, Carbs: 45, Fiber: 5.5, Sugar: 19.6 (blueberries contribute most of the sugar), Protein: 17
