Greek Yogurt Blueberry-Lemon Pancakes Recipe
"Light, fluffy, and bursting with fresh blueberries and a pop of lemon in every bite. Good served with butter and maple syrup or a sprinkle of confectioners sugar."
- 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.
Per Serving: 293 calories;6 g fat;52.4 g carbohydrates;9.7 g protein;56 mg cholesterol;946 mg sodium.Full nutrition
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