Recently, my family went on an excursion to the Cabrillo Marine Aquarium in San Pedro. For a building that looks small on the outside, that place sure packs a lot of information into all its exhibits and I recommend it to all ocean enthusiasts!
The most exciting part of the trip, however, were the nearby tide pools which we explored after the aquarium. Perched on a rock, gazing down at little hermit crabs rushing about and watching the tide roll in and out, I felt very connected to nature.
Sunburns are red, the ocean is blue, and these blueberry pancakes have blue color too!
Sorry for that terrible rhyme. I just couldn’t resist.
And you won’t be able to resist these fluffy, buttery pancakes (which contain no butter and are packed with protein.) Use your favorite flavor of Greek yogurt – I used lemon, but the flavor didn’t really come out. Maybe adding some lemon zest would help?
Overall, these pancakes make a great way to start your day. Enjoy!
Blueberry Yogurt Pancakes
based on recipe from everydaybelle.com
- 5.3 oz Greek yogurt – I used lemon flavor; you couldn’t really taste it
- 1 egg
- scant 1/2 cup all purpose flour (or experiment with your favorite flour)
- 1 tsp baking soda
- 1 cup fresh blueberries
- 1 tbs peanut butter
Pour yogurt into a medium bowl. Beat in egg. Add flour and baking soda. Mix well. Batter will be lumpy. Stir in blueberries.
Spray a nonstick pan with cooking spray.
Pour batter into pan and cook over medium heat. When batter is very bubbly, flip the pancakes. When they are brown on both sides, remove from heat and place on serving plate.