Because when you crave pancakes, you crave pancakes. I LOVE blueberries and nothing screams Sunday brunch like these pancakes. Trust me, you’ll see once you make them! Absolutely delicious, aromatic and of course, guilt-free. Gotta love!
BLUEBERRY YOGURT PANCAKES
WHAT
- 1 cup rye flour
- 1/2 cup almond flour
- 1/4 cup flaxseed meal
- 1/2 tsp baking soda
- 2 tsp baking powder
- Cinnamon to taste
- pinch of salt
- 1 cup nonfat Greek yogurt
- 1 cup milk coconut
- 2 eggs or 1 egg + 2 egg whites)
- 1 tsp vanilla extract
- 1/4 honey or maple syrup
- 2-3 tbsp butter or coconut oil (or oil of choice) Pecans
- 1/4-1/2 cup blueberries
Optional
- 1 banana, chopped
- Whipped cream
- Chopped pecans
- Maple syrup
- Whipped cream
HOW
- Mix dry ingredients: rye flour, almond flour, flaxseed meal, baking soda and powder, cinnamon and salt.
- Mix wet ingredients: Greek yogurt, eggs, vanilla extract, honey, butter/oil.
- All wet to dry ingredients and mix well.
- Here you have one choice: fold the blueberries into batter. I like to add the blueberries into batter as soon as they hit the griddle; that’s a personal preference.
- Pour 1/2-1/3 cup of batter onto griddle and flip pancakes when they start to bubble. I like they nicely done, always have – some people would say they are nearly “burnt”. Me? I love that.
- Once all done, sprinkle blueberries, bananas and chopped pecan over the top. Add some whipped cream and maple syrup to complete the brunch experience.
Xo, ,Ana
Count Colors, NOT Calories!
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Great revamped website! I love it! Easy to navigate. Thank you for always sharing delicious & healthy recipe that are good for you.
Yay! I’m glad you enjoy it! I wanted to make it more user friendly for you guys!!
Thanks for sharing! Cannot wait to make these
YAY! I hope you LOVE IT!
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