Check out this revised pancake recipe from Not Your Average College Food.
153 per serving
- 3/4 cup plain greek yogurt, 0% fat
- 1 egg
- 1/2 cup flour
- 1 teaspoons baking soda
- 1 cup fresh blueberries
In a small bowl, stir yogurt until smooth. Crack an egg over the yogurt and stir to combine roughly. In a separate medium bowl, mix together the flour and baking soda. Pour yogurt and egg mixture into the bowl with the flour and baking soda. Stir to combine (batter will be very thick.)
Spoon 1/4 cup of batter onto a non-stick pan heated to low-medium. Use spoon to gently spread out batter into an even circle on pan. (The thinner it is, the quicker it takes to cook). Place blueberries on pancake batter.
Flip the pancakes when they start to bubble a bit on the surface. They should be done when you start to hear the blueberries sizzle.