Blueberry and Lemon Greek Yoghurt Pancakes

Ingredients

• 120 g plain white flour
• 0.75 tsp baking powder
• 0.125 tsp salt
• 2 tbsp sugar
• 160 g Greek yoghurt
• 2 eggs
• 180 ml milk (Cashew milk was used in the source.)
• butter (Mentioned for frying if using a stainless-steel pan; amount not specified.)
• blueberry yoghurt (For topping; amount not specified.)
• blueberries (For topping; amount not specified.)
• lemon zest (For topping; amount not specified.)
• maple syrup (For topping; amount not specified.)

Steps

1. 1

   In a large bowl, whisk together the flour, baking powder, salt, and sugar.

2. 2

   Put the Greek yoghurt, eggs, and milk in a food processor. Blend until smooth.

3. 3

   Add the wet mixture to the dry ingredients and whisk just until combined; do not over-whisk.

4. 4

   Heat a non-stick frying pan over medium heat. If using a stainless-steel pan, wait until it is hot before adding butter.

5. 5

   Add butter to the hot pan if using stainless steel, then add pancake batter to the pan.

6. 6

   Fry the pancakes for around 1 minute, until the edges look cooked. Flip and cook for another minute or so, until golden on both sides.

7. 7

   Stack the pancakes and top with blueberry yoghurt, blueberries, lemon zest, and maple syrup.

Notes

The source gives no quantities for frying butter or the toppings. It mentions cashew milk as the milk used. No serving yield is stated; servings are estimated.

Nutrition per serving

• breakfast
• vegetarian
• pancakes
• stovetop
• high-protein
• fruit