Ingredients
4
4 servings
- •1 ½ cups all-purpose flour
- •2 tablespoons baking powder
- •1 tablespoon white sugar
- •¼ teaspoon salt
- •1 cup vanilla-flavored almond milk
- •½ cup low-fat vanilla Greek yogurt (such as Cabot®)
- •1 large egg, lightly beaten
- •1 lemon, zested and juiced
- •1 teaspoon almond extract
- •1 tablespoon unsalted butter, melted
- •1 cup blueberries
Instructions
- Whisk flour, baking powder, sugar, and salt together in a large bowl.
- Mix almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl; stir in butter. Add to the flour mixture; stir just until smooth and gently fold in blueberries.
- Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.
- Cook until the pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.
Nutritional Facts
Per 4 servings
- Calories: 294
- Carbohydrate: 52g
- Fat: 6g
- Fiber: 4g
- Protein: 10g
- Sugar: 10g
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