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Recipe1M+
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Individual cups for perfectly shaped poached eggs
Controlled temperature for homemade yogurt fermentation
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
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Individual cups for perfectly shaped poached eggs
Controlled temperature for homemade yogurt fermentation
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
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mix greek yogurt, 1/4 cup banana, egg whites and vanilla extract into a small bowl. in a separate bowl combine flour, baking soda, sugar, and salt. combine and whisk till evenly mixed. fold in 1/2 cup blueberries. place 1/4-cup batter onto a nonstick skillet on medium heat. cook till bubbles start appearing through the top of the pancake and then flip, about 1-2 minutes on each side. (i flattened out my batter with the spatula to cook more evenly.) for the blueberry sauce, in a sauce pan, add remaining banana and blueberries and stir until thick, mashing blueberries, about 5-7 minutes. pour over top of pancakes. (note: i used frozen blueberries for the sauce and fresh for the pancakes.) makes 8 pancakes total, serves 2. calorie per serving (4 pancakes total): 231, fat: .08, cholesterol: 0, sodium: 391, potassium: 304, carbs: 42, fiber: 6.6, sugar: 12, protein: 14.3