Blueberry Pancakes
Ingredients
-
1
container
nonfat Blueberry Greek Yogurt
-
1
large
egg
-
1
tablespoon
honey
-
½
cup
white whole wheat flour
-
1
teaspoon
baking soda
-
½
cup
fresh blueberries
Instructions
- Combine yogurt, egg, and honey in a mixing bowl and stir until well mixed.
- Add flour and baking soda, stirring until a batter forms.
- Gently fold in the blueberries.
- Mist a griddle pan with cooking spray and heat to medium.
- Scoop a scant ¼ cup of batter onto the pan, smoothing it into a circle.
- Cook for 2-4 minutes until the bottom is golden and flippable.
- Flip the pancake and cook for another 1-2 minutes until golden.
- Repeat until all batter is used, making about 6 pancakes.
Nutrition Facts (estimated)
Servings
3 (2 pancake) servings
Calories
152
Total fat
2g
Total carbohydrates
24g
Total protein
9g
Sodium
0mg
Cholesterol
0mg
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