Fluffy Greek Yogurt Pancakes (as modified by me)

Original recipe: http://www.justataste.com/fluffy-greek-yogurt-pancakes-recipe/print

Serving Size : 2 ( Makes 4 - 1/2 cup sized pancakes -- 2 large pancakes for each = 8 points for the 2 pancakes)

1 cup all-purpose flour
2 teaspoons baking powder
1 Tablespoon Splenda (I would add a little more -- I like a sweet batter)
1/4 teaspoon salt
1 cup unsweetened almond milk (or any other variety of milk)
1 large eggs
1 teaspoons vanilla extract (I would add a little more)
1/4 cup plain 0% Chobani Greek yogurt
Blueberries 
Maple syrup -- for serving


In a large bowl, whisk together the all-purpose flour, baking powder, splenda and salt.

In a small bowl, whisk together the milk, egg and vanilla extract. Pour the liquid mixture into the flour mixture and stir just until combined. Add the yogurt and stir.

Heat a 12-inch nonstick skillet or griddle over medium heat and spray it well with butter flavored nonstick cooking spray. Working in batches, spoon a half cup of the batter onto the pan for each pancake and sprinkle with a few blueberries.  Cook just until bubbles form around the edges of each pancake, about 3 minutes or so. Flip and cook for 4-5 minutes to make sure it is done through.  Transfer the pancakes to a warm plate. Repeat with the remaining batter.

Serve the pancakes topped with maple syrup.

S(Internet Address):
"http://www.justataste.com/fluffy-greek-yogurt-pancakes-recipe/print"
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