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Greek Yogurt Blueberry-Lemon Pancakes
Greek Yogurt Blueberry-Lemon Pancakes
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Fluffy Greek yogurt blueberry pancakes with a hint of lemon, made with almond milk for a light and refreshing twist.
Ingredients:
  • 2 tablespoons baking powder
  • 1 tablespoon white sugar
  • 0.25 teaspoon salt
  • 1 cup vanilla-flavored almond milk
  • 0.5 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
Instructions:
  • Combine flour, baking powder, sugar, and salt in a large bowl and whisk together.
  • Combine almond milk, yogurt, egg, lemon zest, lemon juice, and almond extract in a separate bowl, and mix well. Stir in butter. Add this mixture to the flour mixture, and stir until smooth. Gently fold in blueberries.
  • Heat a lightly oiled griddle or skillet over medium-high heat. Pour 1/4 cup of batter for each pancake onto the hot surface.
  • Cook the pancakes until they lightly bubble and the edges start to dry, which takes 3 to 4 minutes. Flip them and cook until they are lightly browned and cooked through, about 1 to 2 minutes more.

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