Name: Greek Yogurt Blueberry-Lemon Pancakes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: All-purpose flour - 1 ½ cups; Baking powder - 2 tablespoons; White sugar - 1 tablespoon; Salt - ¼ teaspoon; Vanilla-flavored almond milk - 1 cup; Low-fat vanilla Greek yogurt (such as Cabot®) - ½ cup; Egg, lightly beaten - 1 large; Lemon, zested and juiced - 1; Almond extract - 1 teaspoon; Unsalted butter, melted - 1 tablespoon; Blueberries - 1 cup

Ingredients for - Greek Yogurt Blueberry-Lemon Pancakes

1. All-purpose flour 1 ½ cups

2. Baking powder 2 tablespoons

3. White sugar 1 tablespoon

4. Salt ¼ teaspoon

5. Vanilla-flavored almond milk 1 cup

6. Low-fat vanilla Greek yogurt (such as Cabot®) ½ cup

7. Egg, lightly beaten 1 large

8. Lemon, zested and juiced 1

9. Almond extract 1 teaspoon

10. Unsalted butter, melted 1 tablespoon

11. Blueberries 1 cup

How to cook deliciously - Greek Yogurt Blueberry-Lemon Pancakes

1 . Stage

Whisk flour, baking powder, sugar, and salt together in a large bowl.

2 . Stage

Mix almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl; stir in butter. Add to the flour mixture; stir just until smooth and gently fold in blueberries.

3 . Stage

Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.

4 . Stage

Cook until the pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.