Make a double batch on the weekends, and freeze one batch for grab-and-go breakfasts during the week. To reheat, microwave at HIGH 1 minute, or pop in the toaster until hot. If you have to cook the pancakes in batches, wrap the cooked pancakes in a moist paper towel to prevent them from drying out while you finish the second batch.
3 cups fresh blueberries
6 tablespoons sugar, divided
3 teaspoons grated lemon rind, divided
2 tablespoons fresh lemon juice, divided
1 tablespoon water
6.6 ounces white whole-wheat flour (about 1 1/2 cups)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup fat-free milk
1/2 cup plain 2% reduced-fat Greek yogurt
2 tablespoons poppy seeds
1 tablespoon canola oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
How to Make It
Combine blueberries, 1/4 cup sugar, 1 teaspoon rind, 1 tablespoon juice, and 1 tablespoon water in a small saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until blueberries break down, stirring frequently.
While compote cooks, combine remaining 2 tablespoons sugar and remaining 2 teaspoons rind in a large bowl. Using your fingers, rub rind mixture together for 15 seconds. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, baking powder, and salt to rind mixture, stirring with a whisk. Combine milk and next 5 ingredients (through eggs) in a small bowl, stirring with a whisk; add remaining 1 tablespoon lemon juice. Add milk mixture to flour mixture, stirring just until moist.
Preheat a griddle to medium heat. Coat pan with cooking spray. Spoon 1/4 cup batter per pancake onto griddle. Cook 3 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 3 minutes or until done. Serve with blueberry compote.
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Adapted from twopeasandtheirpod.com. Used with permission.