Lemon Yogurt Pancakes with Blueberry Syrup

Ingredients

• FOR THE PANCAKES:
• 1 cup Bisquick
• 2 teaspoons Baking Powder
• 1 Tablespoon Sugar
• ½ cups Milk
• 1 whole Egg
• 1 container (6 Oz. Size) Lemon Greek Yogurt (I Use Chobani)
• 1 whole Lemon, Zested (Reserve Juice For Blueberry Syrup)
• 1 teaspoon Vanilla Extract
• FOR THE BLUEBERRY SYRUP:
• ½ cups Fresh Blueberries
• ½ cups Sugar
• ½ cups Water
• 1 whole Lemon, Juiced
• 2 Tablespoons Pure Maple Syrup

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