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
- Whisk flour, baking powder, sugar, and salt together in a large bowl.
- Whisk flour, baking powder, sugar, and salt together in a large bowl.
- 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.
- 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.