Active Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Nutrition Profile: Sesame-Free, Nut-Free, Soy-Free, High-Fiber, Vegetarian, High-Protein
Ingredients:
- 2 cups fresh or thawed frozen blueberries
- 2 1/2 tablespoons sugar
- 1 1/2 tablespoons water
- 1 tablespoon lemon juice
- 1 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons poppy seeds
- 1 1/2 teaspoons grated lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup whole-milk plain strained (Greek-style) yogurt
- 3/4 cup whole milk
- 3 tablespoons unsalted butter, melted
- 1 large egg
Directions:
1. To make the Blueberry Sauce, combine blueberries, sugar, water, and lemon juice in a saucepan.
2. To make the Pancakes, whisk together whole-wheat flour, all-purpose flour, poppy seeds, lemon zest, baking powder, baking soda, and salt in a large bowl. Create a well in the center of the dry ingredients and add yogurt, milk, butter, and egg. Whisk until just combined.
3. Heat a large griddle or skillet over medium heat and lightly coat with cooking spray. Pour 4 equal scoops of batter (about 3 tablespoons each) onto the pan, 3 inches apart. Cook until golden brown on each side and cooked through, about 3 minutes. Repeat with remaining batter, greasing the pan between batches.
4. Serve the pancakes with Blueberry Sauce spooned on top.