Don't you love it?
Pancakes are some of our favorite weekend breakfast foods. I'm usually a traditionalist with my pancakes, staying with good old fashioned Buttermilk Pancakes. MGG on the other hand likes variation, so that what he gets! He loves all the differnet pancakes I've made and these are one of his favorites.
Warm blueberries inside light fluffy pancakes. What can be better? Even I have to admit that these pancakes are pretty darn tasty!
A the bonus? They are lower in calories...yippee! Yep, that's right, you heard it...a light version of your favorite Blueberry Pancakes.
Yogurt, whole wheat flour, and reduced butter and sugar make them so. These are just irresistible. Sure to please any family! Mine and yours!
Blueberry Pancakes - Lighter Version
½ c all purpose flour
½ c whole wheat flour
1 T sugar
1 t baking powder
½ t baking soda
1/8 t salt
1/8 t fresh nutmeg
¾ c vanilla lite yogurt
2 T butter, melted
2 t lemon juice
½ t vanilla
2 eggs, lightly beaten
1 c fresh blueberries
In a large bowl combine flours, sugar, baking powder, baking soda, salt, and nutmeg. Whisk to combine. In a small blow add yogurt, butter, lemon juice, vanilla, and beaten eggs. Stir to combine.
Add yogurt mixture to the flour mixture and stir blend to combine. Batter may be a little thick. On a heated griddle or skillet pour ¼ cupfuls of batter per pancake. Top with a couple of tablespoons of blueberries. Cook 2 minutes or until golden brown underneath and bubbles begin to form on top. Flip pancakes over and cook another minute until cooked through. Serve warm with syrup.