RECIPE WELLNESS BENEFITS: Calcium - builds strong, healthy bones & helps body burn more fat and store less fat Fiber - regulates and slows feelings of hunger, rids the body of toxins Manganese - an antioxidant that promotes a strong immune system, builds strong and healthy bones, promotes high energy levels, improves memory Vitamin C - detoxes the body, protects against free radicals and pollution, builds a strong and healthy immune system, promotes clear and smooth skin Vitamin K - helps build strong & healthy bones and keeps skin supple & smooth
Total Time: 45 minutes Prep: 15 minutes Cook: 30 minutes
Yield: 6 servings, 12 pancakes (2 pancakes per serving)
Add the fresh blueberries and 2 teaspoons of granulated sugar to a bowl and stir until well combined. Allow berries to sit and soak in the sugar.
In a mixing bowl, sift together the dry ingredients: whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
In a separate large mixing bowl, whisk the following until well combined: yogurt, milk, eggs, two tablespoons granulated sugar, olive oil, and vanilla extract. Grate the lemon with a citrus zester and whisk the zest in with the batter.
Add the flour mixture to the yogurt mixture, and stir just until ingredients are combined.
Lightly grease a large flat skillet with a very thin layer of olive oil. Heat the skillet over medium heat. When the skillet is hot, pour ¼ cup of the batter onto the skillet to create a pancake. Depending upon the size of the skillet, add 1-3 more pancakes. When edges turn golden and bubbles begin to form in the center, after about 4-5 minutes, use a spatula to flip the pancake. Cook for about 3 minutes more, until the second side is light golden. Repeat until all pancakes are cooked.
Squeeze a bit of fresh juice from the lemon over each pancake. Sprinkle confectioners sugar over each pancake by pouring the sugar into a fine-mesh strainer and tapping it over the pancakes. Top each pancake with heaping spoonfuls of fresh blueberries, and serve.