HEALTHY BLUEBERRY PANCAKES WITH GREEK YOGURT
Who doesn't love pancakes for a quick and easy breakfast on the weekends? In this recipe, I share a healthier version of these all-time family favorites with Greek yogurt, almonds and lemon zest - for a refreshing twist.
As an added bonus, the Greek yogurt and almonds make these pancakes higher in protein which helps keeping you full for longer.
For the best results, try to use plain, unsweetened, full fat Greek yogurt.
How to Make Blueberry Pancakes with Greek Yogurt
Here is how to make these fluffy pancakes step-by-step.
Decide how many pancakes you wanna make and prepare a mixing bowl big enough for the pancake batter.
I prefer glass or stainless steel mixing bowls as they are much more durable than flimsy plastic ones.
Measure the flour into the bowl and mix it evenly with the baking powder and baking soda.
I usually use white all-grain flour but you can experiment with different flours such as coconut flour for extra calories - and slightly different flavor and texture - or a regular all-purpose flour will also work if that's all you have at home.
Measure and mix in the rest of the ingredients. I always prefer using fresh blueberries whenever I can but keep some in the freezer too, just in case.
I also have a small jar of lemon zest as I like the flavor kick it adds to recipes. For a slightly different flavor, try different kinds of ground nuts instead of the almonds if you have some at home.
Once the pancake batter is ready, it's time to prepare the griddle.
I like to use a square pancake griddle for these as I can cook multiple pancakes at the same time but any nonstick pan will do if you don't have a square one.
Spray the cooking surface with oil and heat the pan to medium heat.
I like to use an ice cream scoop for the batter but you can also use one of your measuring cups to scoop an even amount of batter onto the pan.
Flatten it to make sure it's evenly spread. Repeat the process for multiple pancakes if you have enough room on your griddle for more than one.
Cook the pancakes until you see bubbles forming on the top. Flip them over and cook the other side until evenly brown.
Don't skip on presentation! Create a small stack for each person in the family.
Pour syrup and place a small piece of butter on the pancakes while they are still hot.
You can also use agave nectar for a lower calorie option. Sprinkle fresh blueberries or any other kinds of berries on the top.
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Blueberry Pancakes with Greek Yogurt
- Mix together all ingredients well in a glass or stainless steel mixing bowl.
- Heat a griddle or nonstick pancake pan to medium heat and spray it with oil.
- Spoon 1/4 cup - or 1 ice cream scoop - pancake batter onto pan and lightly flatten with spoon or measuring cup so that pancakes cook evenly.
- Cook on one side until bubbles form on uncooked side and then flip and cook until pancake is cooked through.