Healthy Blueberry Lemon Pancakes

• 1/3 cup lemon yogurt Greek, 6 oz container works for the whole recipe
• 2 egg whites
• 1/2 teaspoon vanilla extract
• 1/2 cup white whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sugar
• 1 dash salt
• 1/4 cup non fat milk
• 1/2 cup blueberries fresh
• 3 tablespoons lemon yogurt
• 1 tablespoon maple syrup I used sugar free
• 1/4 cup blueberries

1. Mix greek yogurt,egg whites and vanilla extract into a small bowl
2. In a separate bowl combine flour, baking soda, sugar, & salt
3. Combine and whisk till evenly mixed
4. Add milk, stir until combined (if the batter still seems to thick add a pinch more milk, I only needed the 1/4 cup)
5. Fold in 1/2 cup blueberries
6. Spray non-stick skillet with cooking spray and place 1/4-cup of batter onto skillet and cook till bubbles start appearing through the top of the pancake and then flip. NOTE: Cook on medium heat and I spread out my batter with the spatula to cook more evenly.
7. About 1-2 minutes on each side
8. For Yogurt Syrup:
9. Add yogurt and maple syrup in a small bowl and stir together until combined.
10. Add yogurt syrup on top and 1/4 cup of remaining blueberries.

lemon yogurt, egg whites, vanilla, whole wheat flour, baking soda, sugar, salt, non fat milk, blueberries fresh, lemon yogurt, maple syrup i, blueberries

Taken from www.yummly.com/recipe/Healthy-Blueberry-Lemon-Pancakes-1659945 (may not work)