Fluffy Greek Yoghurt Blueberry Pancakes

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Happy Father’s Day to all the wonderful dad’s out there, including mine!

While my dad is more of a bacon and eggs type of guy, I think even he would have to try these fluffy, healthy-ish Greek yoghurt and blueberry pancakes – they are so delicious and the sweet vanilla aroma which encompasses the kitchen whilst cooking is swoon worthy!

These pancakes are really versatile – you can add fresh or frozen raspberries, chocolate chips, cocao nibs or shredded coconut to the mix as well.  I also had some coconut yoghurt hanging around, so I used half a cup of coconut yoghurt and half a cup of natural Greek yoghurt. Top them off with more fresh fruit, maple syrup and a dusting of icing sugar and any Dad will feel like a King.

Enjoy!

Pancakes 3

Greek Yoghurt Blueberry Pancakes
Serves 4
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
486 calories
68 g
98 g
18 g
12 g
13 g
216 g
1007 g
20 g
0 g
3 g
Nutrition Facts
Serving Size
216g
Servings
4
Amount Per Serving
Calories 486
Calories from Fat 157
% Daily Value *
Total Fat 18g
28%
Saturated Fat 13g
67%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 98mg
33%
Sodium 1007mg
42%
Total Carbohydrates 68g
23%
Dietary Fiber 3g
10%
Sugars 20g
Protein 12g
Vitamin A
5%
Vitamin C
6%
Calcium
31%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups self raising flour
  2. 2 tbsp raw sugar
  3. 1/4 tsp salt
  4. 2 large eggs
  5. 1/4 cup coconut oil, melted
  6. 1 tbsp pure vanilla extract
  7. 1 cup Greek yoghurt
  8. 1 cup milk
  9. 1 cup fresh or frozen blueberries
  10. Cooking oil spray
  11. Fresh fruit and maple syrup to serve
Instructions
  1. 1. Combine all dry ingredients together in a large bowl and set aside.
  2. 2. In a smaller bowl, combine eggs, coconut oil, vanilla and yoghurt and mix to combine. Add in the milk and stir until creamy and smooth.
  3. 3. Pour the yoghurt mix over the dry ingredients and stir until all ingredients are combined. Fold in the blueberries.
  4. 4. Heat a non-stick frypan over medium heat and spray with cooking oil (I used coconut oil).
  5. 5. Using a 1/4 cup measuring cup, pour the batter into the frypan. Cook for 2-3 minutes on each side. Continue with remaining pancake batter.
  6. 6. Serve with fresh blueberries (or other berries as you like), banana, maple syrup and a dusting of icing sugar.
beta
calories
486
fat
18g
protein
12g
carbs
68g
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Iron-ic Wellbeing http://ironicwellbeing.com/

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