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
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.
Top with a pat of butter and maple syrup.
ENJOY!!Also shared at