- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons cane sugar
- 1 tablespoon lemon zest
- ¾ cup Oikos Extra Creamy 11% plain yogurt
- 6 tablespoons milk + 2 tablespoons milk to adjust consistency
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup fresh blueberries
In a bowl, combine flour, baking powder, baking soda, sugar and lemon zest.
In a second bowl, combine yogurt and milk. Add egg and vanilla extract and mix until smooth and well blended.
Mix dry and wet ingredients, add blueberries.
In a hot, lightly oiled skillet, spread lightly with the back of a spoon ¼ cup of preparation and cook for about 2 minutes on each side, until pancake is golden brown.