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Blueberry Yogurt Multigrain Pancakes

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smitten kitchen
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brunch nut free vegetarian memorial day
Nutrition per serving    (USDA % daily values)


Thank you Robin for the tips!
Sami Naffziger   •  20 Mar   •  Report
My new favorite rainy morning breakfast. I whipped my egg whites seperately and then folded them in at the end to make the pancakes super fluffy. And added a dollop of blueberry jam to the wet ingredients. So yum!
Robin Elgart   •  17 Mar   •  Report
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Ingredients for 12 servings

2 large eggs

1 cup plain, full-fat yogurt

2 to 4 tablespoons milk

3 tablespoons butter, plus extra for buttering skillet

1/2 teaspoon lemon zest

1/2 teaspoon vanilla extract

1/2 cup (62 grams) whole wheat flour

1/2 cup (68 grams) all-purpose flour

1/4 cup (32 grams) barley or rye flour

2 tablespoons sugar

1 tablespoons plus 1 teaspoons baking powder

1/2 teaspoon table salt

1 cup blueberries, rinsed and dried

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