greek yogurt blueberry lemon pancakes
CATEGORIES
INGREDIENTS
  • Cooking Time: 10 minutes
  • Servings: 4
  • Preparation Time: 15 minutes
  • 1 ½ cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 tablespoon white sugar
  • ¼ teaspoon salt
  • 1 cup vanilla-flavored almond milk
  • ½ cup low-fat vanilla Greek yogurt (such as Cabot®)
  • 1 large egg, lightly beaten
  • 1 lemon, zested and juiced
  • 1 teaspoon almond extract
  • 1 tablespoon unsalted butter, melted
  • 1 cup blueberries
DIRECTIONS
  1. Whisk flour, baking powder, sugar, and salt together in a large bowl.
  2. Whisk flour, baking powder, sugar, and salt together in a large bowl.
  3. Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.
  4. Cook until the pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.
RECIPE BACKSTORY
good breakfast