These thick, rich, delicious yogurt pancakes are a breakfast winner both in taste and nutrition, made with whole wheat flour, Greek yogurt, and blueberries.
Mix flour, baking soda, baking powder, cinnamon, and salt together. In a separate bowl, mix yogurt, milk, maple syrup, vanilla, and 2 Tbsp. coconut oil. Add the egg to the liquid ingredients and mix thoroughly.
Stir the dry ingredients into the wet mixture and stir until just combined (don't over mix!).
Heat a skillet or griddle over medium heat. Melt coconut butter on skillet using a spatula to spread the oil.
Once skillet is hot and coconut butter is melted, spoon about 1/4 cup of pancake batter onto skillet. Repeat spooning batter until there is not any more room. Let pancakes cook for 2-3 minutes until bubbles form.
Flip and cook another 2 minutes until other side is lightly browned. Remove and set aside. Repeat with remaining batter.