Greek Yogurt Blueberry-Lemon Pancakes
Description
Made with Greek yogurt and almond milk, these pancakes are irresistibly light and fluffy, packed with blueberries, and a hit of lemon in every bite.
Ingredients
•
1 1/2 cups all-purpose flour
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2 tablespoons baking powder
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1 tablespoon white sugar
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1/4 teaspoon salt
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1 cup vanilla-flavored almond milk
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1/2 cup low-fat vanilla Greek yogurt (such as Cabot®)
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1 large egg, lightly beaten
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1 lemon, zested and juiced
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1 teaspoon almond extract
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1 tablespoon unsalted butter, melted
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1 cup blueberries
Directions
1
Whisk flour, baking powder, sugar, and salt together in a large bowl.
2
Whisk almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl Stir in butter. Add to flour mixture, stirring until just mixed. Gently fold in blueberries.
3
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.
4
Cook until 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.