Protein packed pancakes

[BABY1]

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Ingredients

1/2 cup (63 grams) all-purpose flour (you can use gluten free )
1 1/2 teaspoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs (50 grams per egg)
1 teaspoon vanilla extract
1 cup (245 grams) 2% fat Greek yogurt
1/3 cup (50 grams) fresh blueberries (for garnish)

Directions

Add dry ingredients (flour, sugar, baking powder and salt) to a bowl. In a separate bowl, combine the wet ingredients (eggs, vanilla extract and Greek yogurt) until well mixed.

Add the dry ingredients to the wet ingredients and stir together until well combined.

Spray your pan or griddle with cooking spray and place onto stove on medium-low heat. Use a 1/4 cup to portion out pancakes that are about 4 inches in diameter.

Cook pancakes until the bottom side is brown (about 3-4 minutes), then flip the pancakes. You’ll notice that these pancakes won’t bubble up like traditional pancakes. Leave extra room in the pan because the pancakes may splatter when you flip them.

After flipping the pancake, cook until the other side is brown (about 2-3 minutes). Repeat with remaining batter.

[Yohimbe]

TweetNice!! I love pancakes. I could probably eat them for breakfast every morning.

[Skeletor]

TweetYou're not kidding yohimbe!!!

[guns01]

Tweetyou can sub out the flour with oat flour, the sugar with splenda or leave it out and the yogurt with sugar free apple sauce. i just knocked down the cal count big time.