Yields 7
½ cup Self Rising Flour
2 eggs, yolks separated
3/8 cup of unsweetened Almond milk
1 cup of Blueberries
¼ cup of Fat Free Plain Greek Yogurt
5 grams of Jello SF Instant Cheesecake Pudding Mix
Whisk egg whites in a separate bowl until foamy, set aside
Mix yogurt with pudding mix, then whisk in 2 egg yolks, milk, stir in flour, fold in berries, fold egg whites into batter, do not stir, just keep folding, keep folding until incorporated.
Heat 10” non stick skillet over medium heat, add ¼ cup of batter, spread it out a little, cook for about 4 minutes, flip, continue to cook another 3- 4 minutes.
Add your favorite Maple Syrup or Preserves
