Lemon Blueberry Pancakes

Very good, very dense because of the whole wheat flour. I was full after 2 pancakes!

These are really delicious! My modifications: I didn't have any ww flour (duh), so I instead used 3/4 ap flour + 1/4 ground flax to get the fiber where it should have been. I added the zest & juice of 1 small lemon and used fresh rather than frozen blueberries - maybe 3/4 c. The ARE really dense & filling, and my kiddos loved them - yay! Cook just a little below medium heat so the blueberries don't scorch, or pop & release too much juice before the pancakes are done cooking. For me, this made 12 pancakes from 1/4 c. scoop of batter each - so 1 serving is 3 of those.

These are the best pancakes I have ever eaten. My son, the pancake/waffle critic, thought the same. I did double the batch and decided I didn't like the frozen blueberries (was adding in the pan). Added semi-sweet chocolate chips and white chocolate chips to my son's servings, which was 3!! The batter is extremely thick, so I added some vanilla soy milk, about 1/2 cup or so, to thin it out a bit. Cooked all of the batter and and will freeze the leftovers for quick breakfast during the week. I highly recommend the base recipe for ANYONE. It is delicious!

This has just become my new pancake recipe! Delicous! The lemon part of the yogurt seems irrelevant. Next time I will use plain non-fat greek yogurt for higher protein and less sugar. And, perhaps the time after that I will make it with blended cottage cheese for even more protein. These pancakes are filling, but not too filling. Excellent!