- 16
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup sugar
- 3 tsp baking powder
- 1/4 tsp salt
- 1 carton (6 oz) plain low-fat yogurt
- 1/3 cup skim milk
- 1/2 cup orange juice
- 2 eggs
- 1 tbsp canola oil
- 1 tsp grated orange zest
- 1 tsp vanilla
- 1 cup fresh blueberries
- Maple syrup for serving
Preparation
Step 1
Preheat oven to 250°. Place large baking sheet in oven.
1. Blend both kinds of flour, sugar, baking powder and salt in a large bowl.
2. Combine yogurt, milk, juice eggs, oil orange zest and vanilla in a medium bowl. Whisk until smooth. Add yogurt mixture to flour mixture and stir until a smoooth batter forms.
3. Heat a large non-stick skillet over medium-high heat. Spoon batter onto skillet, spreading to a diameter of 4 inches. Sprinkle 5-6 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 to keep warm. Repeat iwth batter and berries for a total of 16 pancakes.
5. Serve with warm maple syrup.