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

Ready In 45 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Mix greek yogurt,egg whites and vanilla extract into a small bowl
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Step 2

  • In a separate bowl combine flour, baking soda, sugar, & salt
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Step 3

  • Combine and whisk till evenly mixed
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Step 4

  • Add milk, stir until combined (if the batter still seems to thick add a pinch more milk, I only needed the 1/4 cup)
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Step 5

  • Fold in 1/2 cup blueberries
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Step 6

  • 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.
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Step 7

  • About 1-2 minutes on each side
  • Length: 2 minutes

For Yogurt Syrup

Step 1

  • Add yogurt and maple syrup in a small bowl and stir together until combined.
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Step 2

  • Add yogurt syrup on top and 1/4 cup of remaining blueberries.
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Step 3

  • Enjoy!

Step 4

  • Makes 7 pancakes, 31/2 each,

Step 5

  • Serves

Step 6

  • Calories per serving: 251, Fat: .06, Cholesterol: .06, Sodium: 267, Potassium: 103, Carbs: 45, Fiber: 5.5, Sugar: 19.6 (blueberries is what has most of the sugar), Protein: 17
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