INGREDIENTS
2 eggs
1 cup nonfat Greek yogurt
1½ cups milk
2 tbsp melted butter
1 tbsp superfine cane sugar
1 tsp salt
3 cups all-purpose or whole grain flour
1 cup fresh or frozen blueberries
Directions
Beat eggs in a bowl. Whisk in milk, melted butter, and Greek yogurt. In a
separate bowl, combine sugar, salt, and flour. Add yogurt mixture to dry
ingredients and mix until smooth. Fold in blueberries.
Preheat griddle over medium heat. Pour multiple ¼ cup pancakes onto griddle.
Cook each side until golden brown. Serve with maple syrup or a berry compote.
Blueberry Yogurt Pancakes
© 2016 by StoreBound
StoreBound LLC, New York, NY 10004
Содержание DFAMG01
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