Mix the flour, bicarbonate soda and sugar in a bowl. Whisk in the egg yolks, milk, butter and yoghurt and slowly add the blueberries.
Whisk the egg whites until peaks form. Gently fold egg whites through the pancake batter.
Pour tablespoons of the batter on to a lightly greased pan. Flip the pancake when bubbles appear on the top side of the pancake. Cook for another minute until both sides are lightly golden. Repeat with the remaining batter.
Serve with a drizzle of honey or sprinkle with cinnamon sugar.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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