Ingredients (serves 6)

2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup plain Greek yogurt
1 1/4 cups milk
1/4 cup pure maple syrup
2 large eggs
1 teaspoon vanilla extract
2 tablespoons vegetable oil
1 3/4 cups blueberries

Method

1. In a large bowl, combineflour, baking powder, baking soda, salt, and cinnamon. Set aside.
2. In another large bowl, whisk the yoghurt, milk, syrup, eggs, oil and vanilla until combined.
3. Pour the wet ingredients into the dry ingredients and gently combine. Fold in the blueberries.
4. Heat a non-stick skiller over medium heat. Pour 1/4 cup of batter into pan. Cook until the edges look dry and bubbles begin to form. Flip and cook on the other side until cooked through. Repeat until out of batter.
5. Keep pancakes warm in a preheated oven until all pancakes are cooked. Serve.

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