Yogurt and Blueberry Pancakes
Packed with antioxidants, these pancakes are sure to be a new breakfast favourite.
1/2 cup (125 mL) each whole grain and white flour
1 teaspoon (5 mL) baking soda
1 egg
1 1/3 cup (330 mL) plain yogurt
1/2 tablespoon (7 mL) vegetable oil
1 1/2 cup (375 mL) blueberries
Whisk together egg, yogurt and oil. Combine dry ingredients separately and stir into liquids until just combined; fold in blueberries. Heat a skillet with a little cooking spray, and add a couple of tablespoonfuls of batter for each pancake. Flip when top has lots of bubbles; remove from skillet when both sides are lightly browned.
Makes eight pancakes.
Per pancake: 113 calories, 5 g protein, 3 g fat (1 g saturated fat, 18 g carbohydrates, 2 g fibre, 29 mg cholesterol, 192 mg sodium
Web exclusive, August 2011
These pancakes were delicious! I will definitely be making them again.
Very disappointed in this recipe! It was the first ive tried from your magasine (it's my first of your magasines).
I promised my kids homemade pancakes for breakfast & after mixing batter & using greek yogurt & fresh blueberries, it was a flop!!!!
Too bad you don't have someone test your recipes first or give more detailed info... I feel the greek yogurt is too thick for this recipe, I tried thinning out batter with milk & water but still terrible. And even when finally got some sort of pancake cooked they still don't taste great!?
Definitely add some vanilla for flavor!