Healthy Blueberry Lemon Pancakes
By: Jennifer Drummond
Published: Sunday, February 19, 2012 - 6:09am

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
Yogurt Sauce Ingredients:
3 Tbsp. Lemon yogurt
1 tbsp. Maple Syrup ( I used sugar free)
Additional topping: 1/4 cup blueberries

Preparation

1 Mix greek yogurt,egg whites and vanilla extract into a small bowl 2 In a separate bowl combine flour, baking soda, sugar, & salt 3 Combine and whisk till evenly mixed 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) 5 Fold in 1/2 cup blueberries 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. 7 About 1-2 minutes on each side 8 For Yogurt Syrup: 9 Add yogurt and maple syrup in a small bowl and stir together until combined. 10 Add yogurt syrup on top and 1/4 cup of remaining blueberries. 11 Enjoy! 12 Makes 7 pancakes, 31/2 each, Serves 2. 13 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

About

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.

Comments:
Kelli

Mom this could be good, might try to make it tonight!
Anna

Where do you get your lemon greek yogurt? I want to try this but could only find a yoplait light lemon cream pie yogurt!