Yogurt Pancakes

Looking for a new pancake recipe?!

Look no further. :) This is one of my new favorites.

I found the recipe on Stonyfield's website, but I've also posted the recipe below. We didn't make the blueberry topping because we didn't have blueberries. We also substituted cinnamon with vanilla paste because I wasn't in the mood for cinnamon. :)

The pancakes were delicious. The texture of the pancake was so smooth and moist. You won't be disappointed, I promise. :)

Ingredients

Pancakes

1 egg

1 cup Stonyfield lowfat plain yogurt

2 tablespoons vegetable oil

1 cup unbleached all-purpose flour

1 tablespoon sugar or maple syrup

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

Blueberry Topping

1 cup Stonyfield lowfat plain yogurt

2 tablespoons honey

1/4 teaspoon cinnamon

1/2 cup blueberries

Directions

In a blender, combine egg, yogurt and oil. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon and mix. Add the yogurt mixture and lightly combine. Using 1/4 cup batter for each pancake, cook the pancakes on a preheated, very hot, oiled griddle until golden, approximately 2 to 3 minutes.

For topping, mix together the yogurt, honey and cinnamon. Fold in the blueberries. Spoon over the pancakes and serve.