Breakfast

Yogurt Pancakes

Yogurt Pancakes
 
Author:
Serves: 6
Ingredients
  • 2 cups plain low fat Greek yogurt
  • 4 egg whites
  • ¼ cup coconut oil
  • 2 Tbsp vanilla extract
  • ¼ cup honey
  • 1 ½ Tbsp baking powder
  • ¾ tsp baking soda
  • 2 cups spelt or almond flour
  • 2 Tbsp ground flaxseed
  • 1 cup fresh or frozen blueberries
Instructions
  1. Place all ingredients, except blueberries, in a large bowl. Whisk all ingredients until smooth. Fold in blueberries. Let mixture stand for 20 minutes. Use ¼ cup batter for each pancake. Makes approximately 12 medium pancakes.
Nutrition Information
Serving size: 2 pancakes Calories: 360 Fat: 12 g Carbohydrates: 49 g Sugar: 16 g Fiber: 4 g Protein: 16 g

 

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