Blueberry Vanilla Yogurt Pancakes
- Number of Servings: 20
Ingredients
1 cup Flour - Gold medal all purpose flour 1 cup Whole Wheat Flour 2 tbsp *Flax Seed Meal (ground flax) .5 tsp Baking Soda 2.5 tsp Baking Powder 0.25 tsp Himalayan Pink Sea Salt (by LUCKLYS) 2 cup Dannon - OIKOS Greek Nonfat Yogurt (Vanilla), 1 cup 4 large Egg, fresh, whole, raw 4 serving Blue Berries, Fresh, .25 Cup .5 cup Milk, 1%
1. Mix all dry ingredients together in a bowl.
2. In a separate bowl mix the yogurt and eggs,
3. Add yogurt and eggs mixture to the dry ingredients and stir till mixed.
4, Add milk and mix to desired thickness. (The batter should be somewhat thick but runny enough so that it will spread out on the frying pan)
5. Mix in oil.
6. Mix in blueberries.
Using a large spoon, spoon batter onto a heated frying pan or griddle.(Medium-High heat) Might need to spread out batter on pan.
Serving Size: Makes 20 small pancakes
Number of Servings: 20
Recipe submitted by SparkPeople user MAMAKAPOWA.
2. In a separate bowl mix the yogurt and eggs,
3. Add yogurt and eggs mixture to the dry ingredients and stir till mixed.
4, Add milk and mix to desired thickness. (The batter should be somewhat thick but runny enough so that it will spread out on the frying pan)
5. Mix in oil.
6. Mix in blueberries.
Using a large spoon, spoon batter onto a heated frying pan or griddle.(Medium-High heat) Might need to spread out batter on pan.
Serving Size: Makes 20 small pancakes
Number of Servings: 20
Recipe submitted by SparkPeople user MAMAKAPOWA.
Nutritional Info Amount Per Serving
- Calories: 84.2
- Total Fat: 1.4 g
- Cholesterol: 38.5 mg
- Sodium: 146.3 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 1.5 g
- Protein: 4.8 g
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