Blueberry Greek Yogurt Pancakes

🧂 Ingredients

• 5.3 oz cup Dannon® Light & Fit Greek Blueberry Nonfat Yogurt
• 1 large egg
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup fresh blueberries
• maple syrup for topping
• Kellogg’s ® Special K ® Vanilla Almond Cereal to sprinkle on top

Instructions

• 1 In a medium bowl, mix yogurt and egg until blended and smooth. Add flour and
  baking soda and stir just until the dry ingredients are well combined with the
  wet. The batter will be thick. Gently stir in blueberries. The batter will be
  thick.
• 2 Preheat a large pan or griddle to medium heat. Spray with nonstick spray. Use an
  ice cream scoop or a 1/4 cup measuring cup to scoop the batter into the pan.
  Gently use the back of the measuring cup to spread each of the batter scoops
  into an even circle. Cook for about 3 minutes or until golden brown, then flip
  and cook the other side for about 2 minutes, until golden brown. Repeat with the
  remaining batter. If desired, serve with additional maple syrup, additional
  blueberries and a sprinkle of Kellogg’s ® Special K ® Vanilla Almond Cereal.

Nutrition Info