Servings: 15 3-inch pancakes

10 fl oz (1¼ cup) plain Greek Yogurt 10 fl oz (1¼ cup) plain Greek Yogurt
2 large eggs 2 large eggs
1 teaspoon Vanilla 1 teaspoon Vanilla
1 cup wheat-belly baking mix 1 cup wheat-belly baking mix
1 Tbsp Truvia or 3 drops liquid stevia or 2 Tbsp Stevia 1:1 or equivalent sweetener 1 Tbsp Truvia or 3 drops liquid stevia or 2 Tbsp Stevia 1:1 or equivalent sweetener
2 cups fresh or frozen fruit 2 cups fresh or frozen fruit

Mix yogurt, eggs and vanilla in a medium bowl until blended and smooth. Add baking mix, and sweetner and stir until the dry ingredients are mixed in.  The batter will be thick.  Let sit for about 5 minutes while the griddle warms.
Heat griddle or large pan to medium heat.  Use cooking spray or oil.  Scoop up ⅛ to 1/6 cup of batter and pour onto griddle, keeping batter in even circle.  Dot fruit bits on top of each pancake.  Cook for 3 minutes or until golden brown, then flip and cook other side for about 2 minutes.
Serve with additional fruit and / or syrup.

Plain yogurt and vanilla substitute:  any flavored yogurt.  Plain yogurt and vanilla substitute:  any flavored yogurt.
We use fresh blueberries, but any fruit will work.  We use fresh blueberries, but any fruit will work.
More fruit IN the pancakes might seem generous, but too much fruit IN the pancakes keeps them from cooking when flipped over.  Just "dot" the pancakes.  More fruit IN the pancakes might seem generous, but too much fruit IN the pancakes keeps them from cooking when flipped over.  Just "dot" the pancakes.
Kids want more blueberries over top the stack of pancakes, but they roll off! Try topping w/ sugar-free whipped cream: 1 TBSP between pancakes and one on the top of stack... and THEN add the berries.  Kids want more blueberries over top the stack of pancakes, but they roll off! Try topping w/ sugar-free whipped cream: 1 TBSP between pancakes and one on the top of stack... and THEN add the berries.
HINT: When I can, I like to let the eggs and yogurt come to room temperature before using them. It seems to make fluffier pancakes.  HINT: When I can, I like to let the eggs and yogurt come to room temperature before using them. It seems to make fluffier pancakes.