Blueberry Greek Yogurt Pancakes

Name: Blueberry Greek Yogurt Pancakes
Cuisine: American
Ingredients: 2 large eggs; 3/4 cup 2% fat Greek yogurt; 1 1/2 tbsp honey, divided; 1/2 tsp vanilla extract; 1/2 cup whole wheat flour; 1 tsp baking powder; 1 pinch salt; 1/4 tsp cinnamon; 1 cup fresh (or frozen, thawed) blueberries; 2 tbsp natural peanut butter, divided

3 steps

High-protein pancakes that taste just like what your mom used to make.

Updated at: Thu, 17 Aug 2023 14:16:21 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories436.4 kcal (22%)

Total Fat15.7 g (22%)

Carbs54.9 g (21%)

Sugars24.2 g (27%)

Protein23.5 g (47%)

Sodium467.2 mg (23%)

Fiber8 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2eggs

large

¾ cup2% fat Greek yogurt

1 ½ Tbsphoney

divided

½ tspvanilla extract

½ cupwhole wheat flour

1 tspbaking powder

1 pinchsalt

¼ tspcinnamon

1 cupfresh blueberries

or frozen, thawed

2 Tbspnatural peanut butter

divided

Instructions

Step 1

In a bowl, beat eggs. Stir in yogurt, 1/2 tbsp honey, and vanilla. In another bowl, stir together flour, baking powder, salt, and cinnamon. Add dry ingredients to wet and stir to combine. Stir in 1/2 cup blueberries.

Step 2

In a large nonstick skillet coated with cooking spray over medium-low heat, drop a heaping 1/4 cup batter for each pancake. Cook until underside is brown and bubbles form on top, about 3 minutes. Flip and cook about 3 minutes more. Repeat with remaining batter.

Step 3

Top each serving with 1/2 tbsp honey, 1 tbsp peanut butter, and 1/4 cup blueberries.

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