Greek Yogurt Blueberry-Lemon Pancakes recipe
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Ingredients
- 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
Nutrition Info
- 293.5 caloriescarbohydrate: 52.4 gcholesterol: 55.6 mgfat: 6 gfiber: 3.7 gprotein: 9.7 gsaturatedFat: 2.7 gservingSize: -sodium: 946 mgsugar: 10 gtransFat: : -unsaturatedFat: : -
Directions Greek Yogurt Blueberry-Lemon Pancakes
Directions
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Whisk flour, baking powder, sugar, and salt together in a large bowl.
Mix almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl, stir in butter. Add to the flour mixture, stir just until smooth and gently fold in blueberries.
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.