Whole Wheat Greek Yogurt Pancakes with Blueberry Compote

Blueberry compote:

• 1/2 cup blueberries
• 1 tsp water
• 1 tsp sugar

Combine and simmer in a covered pan for about 15 minutes, while making the pancakes.

Greek Yogurt Pancakes:

Makes about 10 pancakes, or 2 servings.

• 1/2 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 1/2 Teaspoons sugar
• 3/4 cup unsweetened almond milk (or any other variety of milk)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup plain 0%/nonfat Greek yogurt

1. Whisk together in a larger bowl the whole-wheat and all-purpose flour, baking powder, salt and sugar.
2. In a small bowl, whisk together the milk, egg and vanilla extract. 
3. Pour the liquid mixture into the flour mix in the larger bowl and stir just until combined. 
4. Add the yogurt and stir.
5. Heat a large skillet or griddle over medium heat.  Oil or spray with cooking oil. Spoon a quarter cup of the batter onto the pan for each pancake, a few inches apart, and cook just until bubbles form around the edges of each pancake, about 3 minutes. 
6. Flip and cook for 90 seconds more.
7. Transfer the pancakes to a warm plate.
8. Repeat with the remaining batter.

A stack of 5 pancakes, half the batch, alone will have 277 calories. With the blueberry compote this  will come to about 320 calories.