Ingredients: 1/3 cup of Greek Lemon Yogurt (6 oz container works for the whole recipe),2 egg Whites,1/2 tsp. Vanilla Extract,1/2 cup. White Whole Wheat Flour,1/2 tsp. Baking Soda,1/2 tsp. Sugar,1 dash salt,1/4 cup non-fat milk,1/2 cup blueberries, fresh,3 Tbsp. Lemon yogurt,1 tbsp. Maple Syrup ( I used sugar free),Additional topping: 1/4 cup blueberries
Instructions:
- Mix greek yogurt,egg whites and vanilla extract into a small bowl
- In a separate bowl combine flour, baking soda, sugar, & salt
- Combine and whisk till evenly mixed
- Add milk, stir until combined (if the batter still seems to thick add a pinch more milk, I only needed the 1/4 cup)
- Fold in 1/2 cup blueberries
- Spray non-stick skillet with cooking spray and place 1/4-cup of batter onto skillet and cook till bubbles start appearing through the top of the pancake and then flip. NOTE: Cook on medium heat and I spread out my batter with the spatula to cook more evenly.
- About 1-2 minutes on each side
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