Blueberry Pancakes with Greek Yogurt and Lemon

I know I have said that I am not much of a breakfast person. It isn't that I don't enjoy breakfast, I just don't want to eat it at breakfast time. It isn't even that I sleep in because I don't, usually. I just can't think about real food until my coffee has kicked in and my brain is really revved up! But, from a nutritional standpoint, I know that is not the healthiest plan. So I have been trying to come up with breakfast ideas that will get me excited and getaway from the old standby of bacon, eggs, and toast.  

A long time ago I made a recipe from Food Network. I think it was a Bobbi Flay recipe, or was is Giada? Heck I can't remember now. The wonderful side effects of aging, or should I just claim a blond moment? Either way I can't recall who it was. I do however know it was a ricotta pancake with lemon and blueberries and it had a blueberry compote on top along with blueberry syrup. At that time I had blueberry bushes (our old house) so I was specifically looking for a recipe to use up all of those sweet juicy blueberries. This time I was more interested in trying something along the same lines, but using Greek yogurt (my new obsession). So I hit the kitchen and away I went. Kevin was pleasantly surprised when he ended up with breakfast out of the blue!

Blueberry Pancakes with Greek Yogurt and Lemon

2 large eggs
1 cup low fat Greek Yogurt
2 to 4 tablespoons fat free evaporated milk
3 tablespoons canola oil
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 1/2 cup all purpose flour
2 tablespoons sugar
1 tablespoons baking powder
1/2 teaspoon salt

1 cup frozen blueberries

Preheat your oven to it's lowest setting and place a baking sheet inside. As you cook the pancakes you can place them on it to keep them warm.

Whisk eggs, yogurt, vanilla, lemon zest, sugar, and evaporated milk together in a large bowl. Combine the dry ingredients in a separate, small bowl. Stir dry ingredients into wet only until dry ingredients are moistened. If you have a few lumps that's fine. Fold in the blueberries

Heat your skillet over medium heat (I use my cast iron). Spray the skillet with butter flavor non-stick spray and pour your pancake batter in (I use a 1/4 measuring cup), you may have to spread the batter a bit with the measuring cup since it will be thick. Cook until the pancakes start to dry around the edges, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. If your pancakes begin cooking too quickly, lower the heat. Mine cook perfect right at medium. Remember to respray the skillet between each batch of pancakes. Place pancakes in the warm oven as they are done cooking.

Top with a pat of butter and maple syrup.

ENJOY!!

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