Ingredients:

  • 250g whole wheat pastry flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 300g plain Greek yogurt, 2% fat
  • 3 large eggs, room temperature
  • 60ml pure maple syrup
  • 1 tsp pure vanilla extract
  • 60g unsalted butter, melted and cooled
  • 1 cup fresh blueberries

Instructions:

  1. Preheat your oven to 425°F (220°C). Place an empty 18x13 inch half-sheet pan inside for 5 minutes to preheat.
  2. In a large bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and sea salt.
  3. In a separate bowl, blend the Greek yogurt, eggs, maple syrup, and vanilla extract until smooth. Slowly whisk in the melted butter.
  4. Gently fold the wet ingredients into the dry ingredients until just combined; do not over-mix to preserve the aeration.
  5. Carefully remove the hot sheet pan from the oven and line with parchment paper. Pour the batter onto the pan, spreading evenly to the edges.
  6. Top with fresh blueberries and bake for 15 minutes or until the edges are crispy and the top is golden brown.