Greek Yogurt Blueberry-Lemon Pancakes
Greek yogurt pancakes, tender and fluffy | healthy recipes blog.
Recipe Summary Greek Yogurt Blueberry-Lemon Pancakes
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.Ingredients | Fluffy Greek Yogurt Pancakes Ambitious Kitchen1 ½ cups all-purpose flour2 tablespoons baking powder1 tablespoon white sugar¼ teaspoon salt1 cup vanilla-flavored almond milk½ cup low-fat vanilla Greek yogurt (such as Cabot®)1 large egg, lightly beaten1 lemon, zested and juiced1 teaspoon almond extract1 tablespoon unsalted butter, melted1 cup blueberriesDirectionsWhisk 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.Info | Fluffy Greek Yogurt Pancakes Ambitious Kitchenprep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
TAG : Greek Yogurt Blueberry-Lemon Pancakes100+ Breakfast and Brunch Recipes, Pancake Recipes,