Lemon Blueberry Pancakes

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Lemon Blueberry Pancakes

Makes 4 servings

1 egg
1 cup lemon yogurt divided
1/2 cup milk
2 tablespoons canola oil
1 teaspoon lemon juice
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups blueberries divided

1. In a small bowl, whisk egg, ½ cup yogurt, milk, oil and lemon juice until blended.
2. Combine the flour, sugar, baking powder, baking soda and salt. Make a well in the center. Pour yogurt mixture into the well; stir just until moistened.
3. Gently fold in 1 cup blueberries.
4. Pour batter by 1/4 cupfuls onto a hot griddle coated with nonstick cooking spray, turn when bubbles form on top of pancake; cook until second side is golden brown.
5. Serve with remaining yogurt and blueberries.

Find more great family recipes and meal planning assistance at Dine Without Whine