INGREDIENTS
2 cups
whole wheat pastry or gluten-free* flour (measured correctly)
1 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
salt
1 tbsp
lemon zest (about 1 medium or large lemon)
1 tbsp
coconut oil or unsalted butter, melted and cooled slightly
2
large egg whites, room temperature
2 tsp
vanilla extract
1/2 cup
agave
1/2 cup
plain nonfat Greek yogurt
1/4 cup
lemon juice (about 1 medium or large lemon)
1/4 cup
nonfat milk
1 1/4 cups
fresh blueberries