Thick Whole Wheat Yogurt Pancakes with Blueberries
My recipe for thick, rich, and delicious whole wheat blueberry pancakes are made with Greek yogurt! Ready in under 30 minutes, this recipe is a breakfast winner. Stack them high and top them with maple syrup or powdered sugar, and even more blueberries!
Servings 4 servings
Calories 258kcal
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 Large pan or griddle
- 1 Thin flat spatula
Ingredients
- 1 cup white whole wheat flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 cup plain Greek yogurt
- 1/2 cup milk both dairy and almond milk work
- 2 Tbsp. maple syrup
- 1 egg
- 1/2 tsp. vanilla extract
- 2 Tbsp. melted coconut oil +1 Tbsp. to grease pan
- 1 cup blueberries
Instructions
- 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.
Nutrition
Calories: 258kcal | Carbohydrates: 35g | Protein: 9g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 328mg | Potassium: 293mg | Fiber: 4g | Sugar: 11g | Vitamin A: 130IU | Vitamin C: 3.5mg | Calcium: 156mg | Iron: 1.2mg