Blueberry pancakes

Ingredients for 4 servings:

• 6 eggs
• 6 tbsp flour (or wholemeal)
• 500 g natural yogurt, 0.1%
• 1 vanilla pod(s), the pulp
• 1 pinch of baking powder
• 5 tbsp sweetener (granulated sweetener)
• 1 tbsp oil, as needed
• 2 bowls of blueberries (blueberries)

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Total time approx. 45 minutes

WW-suitable 6 PP/portion

Mix all ingredients except oil and blueberries together thoroughly (a mixer helps immensely). Let the batter rest for 15 minutes. Brush a frying pan with a little oil if necessary and heat it up. Using a ladle, add 2 or 3 dollops of batter to the pan and sprinkle with a few blueberries. Cook until light brown, then turn and finish cooking. Remove from the pan, keep warm if necessary, and cook more pancakes. When the pan needs to be oiled again depends on the pan. The finished pancakes can be kept warm in the oven until all the batter is used up. The pancakes are delicious on their own or sprinkled with sugar. The entire batter has 23 PPs, plus the oil, which gives 6 PP for 4 people.