- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons cane sugar
- 1 tablespoon lemon zest
- ¾ cup of Oikos 11% plain yogurt
- 6 tablespoons milk + 2 tablespoons milk to adjust consistency
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup fresh blueberries
- Additional Ingredient: 1 cup fresh strawberries
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.
Additional step: Garnish pancakes with blueberries and strawberries if desired.
Yogurt contains many essential nutrients and is a great way to help reduce fat in recipes. Quantities may vary depending on the recipe; however, we encourage you to experiment.