Blueberry Greek Yogurt Pancakes
These Blueberry Greek Yogurt Pancakes are soft, fluffy, and naturally high in protein. Made with just a handful of simple ingredients, they're a quick and satisfying breakfast ready in only 15 minutes.
Ingredients
- 5.3 ounces nonfat Greek yogurt
- 1 large egg
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup fresh blueberries
Instructions
- Whisk the Greek yogurt and egg together in a medium bowl until the mixture is completely smooth.
- Add the flour and baking soda to the bowl and stir until the batter is well combined and thick.
- Heat a large nonstick skillet over medium heat and lightly coat the surface with cooking spray.
- Drop the batter into the pan using a scoop, using the back of a spoon to gently spread each portion into a 4-inch circle.
- Press a few blueberries into the top of each pancake while the batter is still wet.
- Cook for about 3 minutes until the bottoms are golden brown and the edges look set.
- Flip the pancakes carefully and cook for another 2 minutes until the second side is golden and the pancakes are cooked through.
- Serve warm with your choice of maple syrup or extra fresh fruit.