1 container (5.3 oz) Greek blueberry or vanilla bean yogurt
1/2 medium ripe banana
1 egg
1/2 teaspoon vanilla
1/3 cup fresh or frozen blueberries, plus more for serving
Place all ingredients except fresh blueberries into a blender; blend until smooth. Add a teaspoon or two of milk if batter is too thick. Allow batter to sit to thicken up for a few minutes.
Spray a large nonstick skillet or griddle with cooking spray and heat over medium low heat.
Drop batter by 1/4 cup onto skillet. Add a few blueberries on top. Cook until bubbles appear on top.
Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter.
Pour wet ingredients into bowl of dry ingredients and mix well.
Pour batter into a square baking pan sprayed with cooking spray.
Step 3: Mix dry topping:
1/3 cup sugar
2 Tbsp. unsweetened baking cocoa
Sprinkle over batter in pan
Step 4: Pour 1 cup boiling water over topping
DO NOT STIR!
Step 5: Bake at 350 degrees for 30 minutes
Serve warm with ice cream or whipped cream.
221 calories per serving (before ice cream or whipped cream)
3.5 grams protein, 6 grams fat, 154 mg. sodium
Less than 15 cents per serving using store brand ingredients