Fluffy Higher Protein Pancakes

Infused with the richness of Greek yogurt and the subtle sweetness of brown sugar and vanilla, these pancakes are not only delicious but also have a delightful texture. Topped with more yogurt and a handful of blueberries, they make for a nutritious breakfast.

Ingredients

150g Greek Yoghurt

80g White Flour

1 Egg

Handful of Fresh Blueberries

1.5 tsp Baking Powder

1 tsp Brown Sugar

1.5 tsp Vanilla Extract

Method

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 Greek yogurt and a generous handful of fresh blueberries.