Greek Yogurt Blueberry-Lemon Pancakes
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

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.