In a bowl, use a fork or spatula to stir together flour, baking powder, and salt. If you find you normally sweeten unsweetened yogurt, or aren't using maple syrup, add in the bit of sugar as well.
Stir in the oil, vanilla, yogurt, and egg and stir until just combined.
Heat a pan over medium low heat and spray with nonstick spray or a thin coat of oil.
Cook 2-3 tablespoons of batter at a time, making four 3-inch pancakes in total. Flip pancakes when bubbling on the edges and the undersides have browned.
Serve with additional plain yogurt and blueberry sauce (see instructions below).
Blueberry Sauce
Make the simple blueberry sauce pictured in these photos by microwaving ½ cup frozen blueberries with 1 tablespoon maple syrup until warm, watching it carefully to avoid bubbling over. Drizzle over pancakes.
Nutrition Information
Protein: 14 g
Recipe by Uproot Kitchen at https://uprootkitchen.com/2016/05/04/whole-wheat-yogurt-pancakes/