Blueberry Greek Yogurt Pancakes
Calling all pancake enthusiasts! Start your day right with this recipe for fluffy and delicious Blueberry Greek Yogurt Pancakes.
Ingredients
- 5.3 ounces cup Dannon® Light & Fit Greek Blueberry Nonfat Yogurt
- 1 large egg
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup fresh blueberries
- Maple syrup for topping
- Kellogg’s ® Special K ® Vanilla Almond Cereal to sprinkle on top
Instructions
- In a medium bowl, mix yogurt and egg until blended and smooth. Add flour and baking soda and stir just until the dry ingredients are well combined with the wet. The batter will be thick. Gently stir in blueberries. The batter will be thick.
- Preheat a large pan or griddle to medium heat. Spray with nonstick spray. Use an ice cream scoop or a 1/4 cup measuring cup to scoop the batter into the pan. Gently use the back of the measuring cup to spread each of the batter scoops into an even circle. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about 2 minutes, until golden brown. Repeat with the remaining batter.
- If desired, serve with additional maple syrup, additional blueberries and a sprinkle of Kellogg’s ® Special K ® Vanilla Almond Cereal.
Nutrition
Calories: 89kcalCarbohydrates: 13gProtein: 6gFat: 2gSaturated Fat: 1gSodium: 244mgFiber: 1g
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