Healthy Blueberry Lemon Pancakes
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
Yogurt Sauce Ingredients:
3 Tbsp. Lemon yogurt
1 tbsp. Maple Syrup ( I used sugar free)
Additional topping: 1/4 cup blueberries
Mix greek yogurt,egg whites and vanilla extract into a small bowl
In a separate bowl combine flour, baking soda, sugar, & salt
Combine and whisk till evenly mixed
Add milk, stir until combined (if the batter still seems to thick add a pinch more milk, I only needed the 1/4 cup)
Fold in 1/2 cup blueberries
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.
About 1-2 minutes on each side
For Yogurt Syrup:
Add yogurt and maple syrup in a small bowl and stir together until combined.
Add yogurt syrup on top and 1/4 cup of remaining blueberries.
Makes 7 pancakes, 31/2 each, Serves 2.
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
To start off National Pancake week, I created a healthy yogurt pancake made with whole wheat flour and lemon yogurt. This pancake has the perfect pancake consistency, crispy on top and fluffy in the middle, and bursting with blueberries.
Sunday, February 19, 2012 - 6:09am