Look out! I am on a pancake kick and it is Fiesta Friday! Hosted by a wonderful fellow blogger, The Novice Gardner. Pancakes and Fiesta Friday, what more could you want? I absolutely love pancakes and so does my son, it is one of our favorite weekend treats. Since pancakes can be rather fattening with all the butter and syrup …I know, yummy! Anyway …this being the case, I am always on the look out for healthier versions of pancake recipes. I have to say that I did not think to put yogurt in pancakes. I have used yogurt in making other things, such as muffins, but not pancakes. I have a blueberry yogurt muffin recipe that I like and I was going to make that last weekend. But then my son wanted pancakes. So I thought why not yogurt blueberry pancakes. This recipe is a combination of two recipes I found that I adapted to fit our preferences. Please do try some. Happy Fiesta Friday!!
Yogurt Blueberry Pancakes
1 cup frozen blueberries
1 1/2 cups white whole wheat flour
Bring the pineapple juice and blueberries to a boil in a small saucepan. Cook until the blueberries soften and the juice is thickened and syrupy, about 15 minutes. Remove from the heat and set aside.
Sift the dry ingredients together into a large bowl.
In separate bowl, whisk together the wet ingredients. Pour into the dry ingredients and mix until just combined. The mixture should be thick but not paste-like. If it seems to thick, add a little more milk, a tbsp at a time.
Let sit for 10 minutes; after sitting, the batter should be fluffed.
Preheat a skillet or griddle over medium-low heat for about 5 min. Pour 1/3 cup of batter onto hot skillet; cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Serve warm with blueberry sauce, light cool whip or your favorite toppings. Enjoy!