Protein-Packed Pancakes - cooking recipe

Ingredients

1/2 cup all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs (50 grams per egg)
1 teaspoon vanilla extract
1 cup 2% fat Greek yogurt
1/3 cup fresh blueberries (for garnish)

Preparation

Add dry ingredients (flour, sugar, baking powder and salt) to a bowl. In a separate bowl, combine the wet ingredients (eggs, vanilla extract and Greek yogurt) until well mixed.
Add the dry ingredients to the wet ingredients and stir together until well combined.
Spray your pan or griddle with cooking spray and place onto stove on medium-low heat. Use a 1/4 cup to portion out pancakes that are about 4 inches in diameter.
Cook pancakes until the bottom side is brown (about 3-4 minutes), then flip the pancakes. You'll notice that these pancakes won't bubble up like traditional pancakes. Leave extra room in the pan because the pancakes may splatter when you flip them.
After flipping the pancake, cook until the other side is brown (about 2-3 minutes). Repeat with remaining batter.
Top pancakes with blueberries, and enjoy.