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Blueberry Lemon-Greek Yogurt Pancakes

Your best snack control is starting the day off right with breakfast. Did you know 50% of women don’t eat breakfast when they are busy according to a recent study. Skipping breakfast is a bad move it can lead to intense cravings that last up to four hours. Researchers at University of Missouri discovered eating breakfast particularly a high protein one, stimulates the pleasure hormone dopamine, which suppresses food cravings. When you skip breakfast your dopamine levels stay low all morning, which makes us crave everything bad. Make a commitment to yourself to start your morning off right with a protein rich meal.

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Blueberry Lemon-Greek yogurt pancakes
These are without a doubt the best pancakes I have tasted; they are so light and fluffy because of the whipped egg whites.
download-5 Blueberry Lemon-Greek Yogurt Pancakes
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
people
Ingredients
download-5 Blueberry Lemon-Greek Yogurt Pancakes
Instructions
  1. In a large bowl, add the flour, baking powder with ½ tsp salt and 2 tbsp. sugar.
  2. In a medium bowl, whisk milk with egg yolks, Greek yogurt and then add lemon zest.
  3. Whisk the dry ingredients until incorporated.
  4. In a clean bowl beat the egg whites (you can use an electric whisk) until they form stiff peaks, then fold them into the batter gently. Add blueberries-optional
  5. Heat your pan for the pancakes and grease with butter, Ghee or coconut oil.
  6. Pour batter into the pan about a 1/3 cup. Cook pancakes over medium heat until bubbles appear and then flip and cook the other side about 2 minutes. Transfer to plate, serve with good quality maple syrup or raw honey if you desire. Optional: add sliced banana's or berries on top.
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