Lemon Blueberry Greek Yogurt Pancakes
Fluffy, protein-packed pancakes bursting with blueberries and a little lemon zest. Weekend-worthy, kid-approved, and under 300 calories with syrup. Serving is 3 pancakes.
Diet swaps
- Gluten-free: Use a gluten-free flour blend (or cornstarch to thicken).
- Dairy-free: Use unsweetened dairy-free yogurt.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 cup Whole-wheat pastry flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 cup Plain nonfat Greek yogurt
- 2 Large eggs
- 1/2 cup Unsweetened almond milk
- 1 tbsp Honey
- 1 Lemon (zest)
- 1 cup Blueberries
- 4 tbsp Pure maple syrup
Directions
- Whisk flour, baking powder, baking soda and a pinch of salt.
- In another bowl whisk yogurt, eggs, almond milk, honey and lemon zest; stir into the dry ingredients until just combined.
- Cook 1/4-cup scoops on a greased griddle over medium heat; dot with blueberries, flip when bubbles form.
- Serve 3 per person with 1 tbsp maple syrup.
Calorie breakdown
Per serving: flour 103 · yogurt 33 · eggs 35 · honey 16 · blueberries 21 · maple 52 · milk 4
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