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Emily Jacobs

Blueberry Yogurt Whole Grain Pancakes


A cold Saturday morning calls for a hot stack of fluffy pancakes! These Bluberry Yogurt Whole Wheat Pancakes deliver on all fronts- packed with protein, high in fiber, fluffy and delicious! You can get creative with the fruit depending on what is in season.


Serves 4

1.25 cups whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1 tsp cinnamon

2 tbsp chia seeds

3 tbsp cane sugar

2 eggs lightly beaten

1.25 cups nonfat plain Greek yogurt

2 tbsp milk

2 tsp water

1.5 tsp vanilla extract

1 cup blueberries

2 tsp butter and canola oil spray


In a medium bowl mix together dry ingredients- flour through sugar


In a large bowl whisk together wet ingredients- eggs through vanilla


Carefully pour dry ingredients into wet bowl. Mix gently with a wooden spoon until incorporated

Fold in blueberries carefully. The batter is thicker than usual pancake batter but don’t worry, they come out extra fluffy!


Heat a large non-stick skillet to low heat. Place 1 tsp of butter in pan and spritz with canola oil. Swirl to coat. This batter makes 2 batches so use remaining tsp butter and another spritz of oil for the second batch


Using an ice cream scoop or ladle place pancakes in heated pan. Gently spread out pancakes with a wooden spoon


Once you see tiny bubbles forming on the top check your pancakes to see if they are ready to flip. They should be lightly golden brown. Flip over and cook for another few minutes until underside is lightly browned.


Serve with fresh fruit and a drizzle of maple syrup

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