Lemon Blueberry Pancakes

1 pint fresh blueberries
½ c. Blueberry Balsamic Vinegar
1 tsp. corn starch

1 egg
1 c. low fat plain yogurt
2 Tbsp. Lemon EVOO
1 c. whole wheat flour
1 Tbsp. sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt


Prepare syrup by combining 1 ½ cups blueberries, Blueberry Balsamic Vinegar, and cornstarch in saucepan over medium heat. Reduce heat and cook till slightly thickened and fresh blueberries start to burst; you can add a little water if mixture gets too thick.

In a mixing bowl, beat egg, yogurt, and Lemon EVOO. Add flour, baking powder, sugar, baking soda, and salt. Lightly grease griddle and pour batter to make 4” pancakes. Immediately sprinkle a few reserved fresh blueberries onto pancakes and flip when tiny bubbles form until lightly browned.

Drizzle with Blueberry Balsamic syrup and enjoy!

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Nutrition for the Body...Flavor for the Soul