Fluffy Protein Pancakes

Ingredients: (Makes 1)

Greek Yogurt 150g or 5.3 oz, 0% fat
White Flour 80g or 2.8 oz
Egg 1
Blueberries 5, single
Baking Powder 1.5 tsp
Brown Sugar 1 tsp
Vanilla Extract 1.5 tsp

Instructions:

In a mixing bowl, whisk together the egg, Greek yogurt, brown sugar, and vanilla
extract until well combined.

In a separate bowl, sift together the flour and baking powder. Gradually add this
dry mixture to the wet ingredients, stirring until just combined. Be careful not to
overmix; a few lumps are okay.

Heat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking
spray if needed.

Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until
bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until
golden brown and cooked through.

Serve the pancakes warm. Top each serving with a teaspoon of Fage Greek yogurt
and a generous handful of fresh blueberries.

Nutrition Facts: