Blueberry Pancakes {Secret Ingredient: Greek Yogurt}

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Makes 6-8 medium sized pancakes

1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain greek yogurt
1/2 cup milk
1 egg
1 teaspoon vanilla
1 tablespoon melted coconut oil (or butter)
1 cup of blueberries

Heat a large non-stick skillet on medium heat.

Meanwhile in a large bowl whisk the flour, baking powder, baking soda and salt.  In a small bowl (or pyrex cup) mix together yogurt, milk, egg, vanilla and coconut oil. When the liquid mixture is well combined add it to the dry ingredients.

Stir together just enough to incorporate (you will want it to be lumpy). Measure out 1/4 cup of batter and cook in the skillet.

Sprinkle the blueberries on top of each pancake, then with your finger(s) gently push the blueberries into the pancake to ensure they are completely covered with the batter.
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Once they start to bubble in the middle, flip them over and cook for a few more minutes. Keep warm in the oven (at 200 degrees F) until ready to eat.
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Serve warm topped with butter and maple syrup. Enjoy! – Melissa
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By | 2014-01-09T21:38:54+00:00 August 21st, 2013|Recipes|0 Comments