Whole Wheat Yogurt Pancakes

• Vegetarian

• Produce

  • 1/2 cup Blueberries, frozen

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1 Pinch Salt
  • 1/4 tsp Vanilla extract
  • 1/3 cup Whole wheat pastry flour

• Oils & Vinegars

  • 1/2 tbsp Oil

• Dairy

  • 1/3 cup Whole-milk yogurt, plain

Found on uprootkitchen.com

Description

Ingredients

• ⅓ cup whole wheat pastry flour
• ¼ teaspoon baking powder
• Pinch of salt
• Optional: ¼ teaspoon sugar
• ½ tablespoon oil of choice
• ¼ teaspoon vanilla extract
• ⅓ cup plain whole milk yogurt
• 1 large egg
• ½ cup frozen blueberries
• 1 tablespoon maple syrup

Directions

• In a bowl, use a fork or spatula to stir together flour, baking powder, and salt. If you find you normally sweeten unsweetened yogurt, or arent using maple syrup, add in the bit of sugar as well.
• Stir in the oil, vanilla, yogurt, and egg and stir until just combined.
• Heat a pan over medium low heat and spray with nonstick spray or a thin coat of oil.
• Cook 2-3 tablespoons of batter at a time, making four 3-inch pancakes in total. Flip pancakes when bubbling on the edges and the undersides have browned.
• Serve with additional plain yogurt and blueberry sauce (see instructions below).
• Make the simple blueberry sauce pictured in these photos by microwaving ½ cup frozen blueberries with 1 tablespoon maple syrup until warm, watching it carefully to avoid bubbling over. Drizzle over pancakes.

Nutrition