Fluffy blueberry pancakes

Instructions

1. Separate the Eggs: Start by separating the egg yolks from the egg whites. Place them in two separate bowls.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour and baking soda.
3. Prepare Yogurt Mixture: To the bowl with the egg yolks, add the yogurt and erythritol (if using). Mix until well combined.
4. Combine Wet and Dry Ingredients: Gradually add the yogurt mixture to the dry ingredients, stirring until smooth and well incorporated.
5. Beat Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form.
6. Fold in Egg Whites: Gently fold the beaten egg whites into the pancake batter until evenly distributed. Be careful not to overmix to keep the pancakes fluffy.
7. Cook Pancakes: Heat a non-stick skillet or griddle over medium heat. Once hot, pour small portions of the batter onto the skillet to form pancakes.
8. Add Blueberries: Sprinkle a few blueberries onto each pancake while they are cooking on one side.
9. Flip and Cook: Cook the pancakes until bubbles form on the surface and the edges start to set, then carefully flip them over and cook for another minute or until golden brown on both sides.
10. Serve: Once cooked through, transfer the pancakes to a serving plate. Serve warm with your favorite toppings, such as maple syrup, additional blueberries, or a dollop of yogurt.