Recipe: Blueberry Yoghurt Pancakes

Brunch is a much loved meal in our house and weekends are all about taking the time for special morning meals. The yoghurt in this dish adds a tangy note that sets off the blueberries well but also makes a hearty meal without additional fat. 

Blueberry yoghurt pancakes

1 cup flour

1 cup sugar

1 cup yoghurt

1 cup fresh or frozen blueberries

1 cup milk or almond milk

2 eggs

1 tspn vanilla

Oil for frying

Method

• Sift the flour into a bowl and add the sugar
• In a small bowl whisk the eggs and vanilla, then add the milk
• Add the liquid ingredients to the flour, stir until a batter is formed
• Add the yoghurt and stir until incorporated into the batter
• Fold the blueberries carefully into the batter 
• Heat a skillet over medium heat and add oil to the pan
• Using a ladle or jug (pitcher) pour a pool of batter the size of your palm into the pan
• Once bubbles appear in the pancake then flip carefully so as to not break the blueberries
• Serve with your favourite pancake toppings like maple syrup, powdered sugar and lemon or more yoghurt and blueberries (as pictured)
• Makes 6 pancakes