Blueberry Yogurt Pancakes for Two

  • ½ cup organic unbleached flour
  • 1/8tsp baking soda
  • ¼ tsp baking powder
  • Pinch of salt
  • 1 free range organic egg
  • 3 tblsp. water
  • 2 tblsp. melted organic butter
  • ½ cup organic blueberries
  • 1 3.7 ounce bottle of Siggi’s probiotic drinkable non fat blueberry yogurt

Mix the dry ingredients together. Add the egg, yogurt, butter and water.

Stir in the blueberries( These may be left out if you want the pancakes plain) (or add your favorite chopped nuts or alternative fruit)

Heat a pancake skillet under medium  high heat for 2 minutes. Very lightly butter the surface of the pan.(tsp. of butter)

When pan is hot ladle pancake mixture onto the pan for five pancakes. Cook until medium dark on first side. Flip and cook new side to same amount. When cooking with whole, refrigerated blueberries, you have to be sure the pancake is cooked throughout.

Serve with 100% Vermont maple syrup or amber agave syrup

You can double or triple this recipe as needed.

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