Recipe information
Ingredients for - Greek Yogurt Blueberry-Lemon Pancakes
6. Low-fat vanilla Greek yogurt (such as Cabot®) - ½ 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.