These Mediterranean Blueberry Pancakes are light, fluffy, and packed with protein from creamy Greek yogurt. Fresh blueberries burst in every bite, while olive oil, lemon zest, pistachios, and a drizzle of honey add a bright Mediterranean-inspired finish that is perfect for breakfast or brunch.

Ingredients:

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•   1 cup all-purpose flour
•   1 tsp baking powder
•   1/2 tsp baking soda
•   2 tbsp sugar (or honey)
•   1 pinch salt
•   1 egg
•   3/4 cup plain Greek yogurt
•   1/4 cup milk
•   1 tbsp olive oil
•   1 tsp vanilla extract
•   1 cup fresh blueberries
•   1 lemon (zested, optional)
•   1 tbsp orange blossom water (optional)
•   pistachios (chopped, for topping, optional)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. In a large bowl, whisk together the FLOUR, BAKING POWDER, BAKING SODA, SUGAR OR HONEY, and a pinch of SALT.
2. In a separate bowl, whisk together the EGG, GREEK YOGURT, MILK, OLIVE OIL, and VANILLA EXTRACT until smooth.
3. For an optional Mediterranean touch, stir the LEMON ZEST and ORANGE BLOSSOM WATER into the wet ingredients.
4. Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix the batter.
5. Carefully fold in the BLUEBERRIES.
6. Allow the batter to rest for 5 MINUTES for fluffier pancakes.
7. Lightly grease a nonstick skillet or griddle with a small amount of OLIVE OIL and heat it over medium-low heat.
8. Pour small rounds of batter onto the hot skillet, leaving enough space between each pancake to flip them easily.
9. Cook for 2–3 MINUTES, or until bubbles form across the surface and the edges begin to look set.
10. Flip the pancakes and cook for approximately 2 MORE MINUTES, or until golden and cooked through.
11. Repeat with the remaining batter, lightly greasing the pan again as needed.
12. Serve warm with GREEK YOGURT, FRESH BLUEBERRIES, CHOPPED PISTACHIOS, lemon zest, and a drizzle of HONEY.

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