Rich Yogurt Blueberry Pancakes

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.

Ingredients:

• 1/2 cup whole-wheat pastry flour
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 tsp sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp grated nutmeg
• 3/4 cup vanilla nondairy yogurt
• 1 mashed banana
  
• 1/2 cup soy milk
  
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tsp coconut oil, melted and divided
• 3/4 cup fresh or frozen (not thawed) blueberries

​Directions:
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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