Healthy Blueberry Pancakes!




  • 1 cup flour
  • ½ cup vanilla Greek yogurt
  • 2 egg whites
  • 1 tsp vanilla
  • 1 tsp baking powder
  • ¼ cup fat free milk (or almond milk)
  • ½ cup blueberries (fresh or frozen)

Blueberry Syrup  

  • 1 cup frozen blueberries
  • 1 tbs pure maple syrup



  • In a large bowl, beat egg whites with an electric mixer until stiff peaks form
  • Gently fold Greek yogurt, milk, and vanilla into egg white mixture
  • In a separate bowl, stir together flour and baking powder
  • Add dry ingredients to wet ingredients and beat at low speed until well blended
  • Gently fold in blueberries
  • Heat a non-stick frying pan over medium heat
  • Pour or scoop about ¼ cup of batter onto the griddle. (Tip: Pancake should be about 3-4 inches wide)
  • Cook until bubbles form on the surface (about 4-5 minutes) and flip with a spatula
  • Cook until browned on other side (about 1 minute)
  • Makes about 6 pancakes

Blueberry Sauce

  • Microwave frozen blueberries for about 1 minute
  • Add maple syrup and mix well
  • Serve on top of pancakes

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