Greek Yogurt Blueberry Pancakes

Makes 12 pancakes

Thick and fluffy, these delicious pancakes burst with juicy blueberries. Kick off your weekend with this decadent and filling breakfast. There really is no going wrong with this recipe, which is packed with protein from the Greek yogurt and antioxidants from the blueberries. Motivate the kids to get up early with this sweet dish.

INGREDIENTS

For the pancakes:

2 large eggs
1 cup fat-free vanilla
Greek yogurt
½ cup almond milk
1 teaspoon vanilla
extract
1 cup whole wheat flour
1 tablespoon stevia
2 teaspoons baking
powder
½ teaspoon salt

For the topping:

1 cup blueberries
Maple syrup, as desired
½ cup Greek yogurt

INSTRUCTIONS

1. Whisk together the eggs, Greek yogurt, almond milk, and vanilla in a bowl until combined and fluffy.
2. Add the flour, stevia, baking powder, and salt, whisking until smooth.
3. Spray a skillet with non-stick cooking spray and set it over medium-high heat.
4. Add ⅓ cup of the pancake batter to the skillet and cook for 3–5 minutes, until bubbles appear on the pancake’s perimeter.
5. Flip the pancake over and cook for an additional 3–5 minutes, until golden.
6. Repeat steps 4–5 until all the batter has been used.
7. Divide the pancakes among serving plates and top with the blueberries, maple syrup, and Greek yogurt, if desired. Serve and enjoy!

NUTRITION • per one serving •

Calories 120 —
Total Fat 2 g 3%
Saturated Fat 0.6 g 3%
Polyunsaturated Fat 2.9 g —
Monounsaturated Fat 3.7 g —
Trans Fat 0 g —
Cholesterol 35 mg 12%
Sodium 350 mg 15%
Total Carbohydrates 21 g 8%
Dietary Fiber 1 g 4%
Total Sugars 12 g —
Protein 6 g 12%
Vitamin A 112 mcg 10%
Vitamin C 3 mcg —
Vitamin D 0.2 mcg —
Potassium 235 mg 4%
Calcium 111 mg 8%
Iron 0.6mg 4%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here