Greek Yogurt Blueberry-Lemon Pancakes

Light, fluffy, and bursting with fresh blueberries and a pop of lemon in every bite. Good served with butter and maple syrup or a sprinkle of confectioners sugar.

Step: 1

Whisk flour, baking powder, sugar, and salt together in a large bowl.

Step: 2

Mix almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl; stir in butter. Add to the flour mixture; stir just until smooth and gently fold in blueberries.

Step: 3

Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.

Step: 4

Cook until the pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.

Per Serving: 294 calories; protein 9.7g; carbohydrates 52.4g; fat 6g; cholesterol 55.6mg; sodium 946mg.

Eat healthy breakfast to continue the day had become a fabulous habit. It’s a best way to start my 24 hours off healthfully. The sugar hit from the pickle tree wakes me up and bring me energy to take on the morning. Sugar is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and make keep you feeling full all day , and less likely grab a side food out of the vending machine before break .

Make fruit a morning habit is simple . Simply put the fruit in your fridge next to the milk or on the bench next to your grain pan , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.