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Mini Blueberry Pancakes Topped with Yogurt

Course Breakfast
Cuisine American
Keyword blueberries, mini pancakes, vegetarian, yogurt
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 241kcal

Ingredients

Toppings

  • 1 cup yogurt, vanilla, low-fat

Instructions

  • Mix all dry ingredients together in a large bowl.
  • In a separate bowl, combine the egg, milk, and vanilla, then add to the dry ingredients. Stir until just combined, being careful not to over-mix.
  • Gently fold in blueberries.
  • Lightly spray a large skillet with cooking spray and heat over medium. Pour 2 tablespoons of pancake batter at a time onto hot skillet to make mini-pancakes.
  • When the bubbles settle and edges begin to set, flip the pancakes and cook through. Repeat until all the batter has been used.
  • Top with yogurt and extra berries if desired.

Nutrition

Calories: 241kcal | Carbohydrates: 41g | Protein: 11g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 235mg | Fiber: 5g | Sugar: 16g