Pancakes for breakfast? Talk about our kind of morning! And yes, sometimes we put maple syrup and butter on our pancakes! And that's okay. We call this a Sunday morning breakfast after a long week or working out and being busy. Because we all know that we are busy, and that we deserve a little sweetness added to our lives.
Our pancakes combine rich nondairy yogurt, juicy blueberries and the warmth of nutmeg. The result? Pancakes that are light fluffy and protein-rich.
1. Mix whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl.
2. Whisk yogurt, banana, milk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
3. Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more.
4. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.
**You can omit the sugar without missing it too.
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