GREEK YOGURT BLUEBERRY-LEMON PANCAKES

Greek Yogurt Blueberry-Lemon Pancakes image

Light, fluffy, and bursting with fresh blueberries and a pop of lemon in every bite. Good served with butter and maple syrup or a sprinkle of confectioners sugar.

Provided by lutzflcat

Categories Breakfast and Brunch Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 ½ cups all-purpose flour
2 tablespoons baking powder
1 tablespoon white sugar
¼ teaspoon salt
1 cup vanilla-flavored almond milk
½ cup low-fat vanilla Greek yogurt (such as Cabot®)
1 large egg, lightly beaten
1 lemon, zested and juiced
1 teaspoon almond extract
1 tablespoon unsalted butter, melted
1 cup blueberries

Steps:

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

Nutrition Facts : Calories 293.5 calories, Carbohydrate 52.4 g, Cholesterol 55.6 mg, Fat 6 g, Fiber 3.7 g, Protein 9.7 g, SaturatedFat 2.7 g, Sodium 946 mg, Sugar 10 g