Blueberry Pancakes

We still have a bunch of blueberries that my neighbor Jack gave us so I decided to try a blueberry pancake recipe I found in the August edition of Cooking Light. It was a very simple recipe to make and tasted fantastic. I love that it used whole wheat flour, yogurt and just a little bit of sugar. The pancakes were light, fluffy and packed with blueberries. My kids gobbled them up for breakfast with smiles on their faces - you can't beat that.

Blueberry Pancakes:

Recipe and photos by For the Love of Cooking.net

Original recipe from Cooking Light August 2009

• 1/2 cup of whole wheat flour
• 1/2 cup of flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/8 tsp nutmeg
• 3/4 cup vanilla fat free yogurt
• 2 tbsp butter, melted
• 2 tsp fresh lemon juice
• 1/2 tsp vanilla extract
• 2 large eggs, lightly beaten
• 1 cup of fresh or frozen blueberries

Lightly spoon the flours into a dry measuring cup; level with a knife. Combine the flours and next 5 ingredients (through nutmeg) in a large bowl, stirring well to combine. Combine yogurt and next 4 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.

Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Top each pancake with blueberries. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net