Thick, fluffy greek yogurt blueberry pancakes served with a gorgeous strawberry maple syrup. You’ll love these for the amazing flavors and perfect crispy edges, plus they’re packed with protein. They’re easy to make and so delicious!
In large bowl whisk together flour, baking powder, and baking soda; set aside.
In a separate medium bowl, beat greek yogurt, eggs, honey, vanilla, and almond milk until smooth and well combined. Add wet ingredients to flour mixture and mix together. The batter will be very thick; consistency will vary based on which yogurt you used. Note: If you find that it is WAY too thick (almost paste like), you can add in a teaspoon or two of milk until it is smooth, but still thick. Next, gently fold in berries with a wooden spoon.
To make the syrup: Place maple syrup, strawberries, and vanilla in a saucepan over medium heat. Wait until mixture begins to simmer and boil, and stir every few minutes. Once mixture begins to breakdown and strawberries cook down about 5 minutes, remove from heat and serve warm immediately.
You can lighten pancakes even more by doing the following:
Subbing 2 egg whites for 1 egg.
Replace honey with a packet or two of truvia to cut sugar.
Use whole wheat pastry flour or whole wheat white flour for whole grains and extra fiber.