Blueberry Yogurt Pancakes
Servings 12 pancakes
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 tsp baking soda
- 2 large eggs, beaten
- 2 cups Stonyfield Low-Fat Vanilla Yogurt
- 1 ⅓ cups fresh blueberries
- maple syrup, for topping
Instructions
- Mix together the dry ingredients in a medium bowl. Whisk together the eggs and yogurt in another.
- Gently, pour the dry ingredients into the wet ingredients. Stir till just mixed. Fold in the fresh blueberries.
- Heat the griddle to medium heat. Scoop batter on the griddle ⅓ cup at a time. You many need to slightly move the blueberries to make sure they are in an even layer.
- Once the pancake starts to bubble and steam, flip. Allow the pancake to cook until it lightly steams on the opposite side. Remove from griddle and serve with maple syrup.
Notes
Pancakes can be frozen by freezing them on a baking sheet in a single layer. Once frozen, remove from baking sheet and store in a sealable freezer bag. Thaw as needed.