Maple syrup and extra blueberries for topping (optional)
Method
In a large bowl, whisk together the flour baking soda and cinnamon. Set aside
In a medium bowl, whisk together yoghurt, eggs and vanilla. Add the wet ingredients to the dry, and stir with a wooden spoon until just combined. Gently fold in the blueberries.
Let the batter rest for 10 minutes
Warm a nonstick pan over medium heat, and add a small amount of coconut oil or butter to melt. Using a ladle, drop small blobs of batter into the pan. Wait until the bottom of each pancake is set, and little air pockets being to appear on the top side. Flip them over and cook on the second side until golden brown
Serve with extra blueberries and maple syrup!
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/healthy-whole-wheat-greek-yoghurt-blueberry-pancakes/