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Blueberry Pancakes Recipe

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Time

0:35 - 0:15

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1901

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Ingredients

1 large egg(s)
1 cup(s) yogurt, fat-free plain
1 tablespoon oil, canola
1/4 cup(s) flour, all-purpose
1/2 cup(s) flour, whole-wheat
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon, ground
pinch salt, Kosher
cooking spray
1/2 cup(s) blueberries, fresh or frozen

Method

In a blender, combine the egg, yogurt, and oil. Blend until smooth. Transfer to a large bowl.
Sift together the flours, sugar, baking powder, baking soda, cinnamon, and salt. Sift into the yogurt mixture and blend well.
Spray a griddle with nonstick cooking spray and heat over medium-high heat. In batches, using about one-eighth of the batter for each pancake, ladle the batter onto the griddle.
Sprinkle each with some blueberries and cook for about 30 seconds (or until bubbles form in the middle of pancake). Flip over and cook until golden.

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