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  • 8servings
  • 14minutes
  • 201calories

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Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1/2 cup whole wheat flour

  3. 1/2 cup sugar

  4. 3 teaspoons baking powder

  5. 1/4 teaspoon salt

  6. 6 ounces plain low-fat yogurt

  7. 1/3 cup skim milk

  8. 1/2 cup orange juice

  9. 2 eggs

  10. 1 tablespoon canola oil

  11. 1 teaspoon grated orange zest

  12. 1 teaspoon vanilla extract

  13. 1 cup fresh blueberries

  14. maple syrup

Instructions Jump to Ingredients ↑

  1. Heat oven to 250. Place a large baking sheet in oven.

  2. Blend botrh kinds of flour, the sugar, baking powder and salt in a large bowl. Combine yogurt, milk, juice, eggs, oil, orange zest and vanilla in a medium-sized bowl. Whisk until smooth. Add yogurt mixture to flour mixture and stir until a smooth batter forms.

  3. Heat a large nonstick skillet over medium-high heat. Spoon batter by 1/4-cupfuls onto skillet, spreading to a diameter of 4-inches. Sprinkle 5 or 6 blueberries onto each pancake. Cook until bubbles appear on surface, about 2 minutes. Turn and cook until underside is lightly browned, about 1-2 minutes longer.

  4. Transfer pancakes to baking sheet in oven keep warm. Repeat with batter and berries for a total of 16 pancakes. Serve with maple syrup.

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