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Blueberry Pancake Smoothie

This pretty purple slurp is a quick and healthy alternative to a stack of blueberry pancakes. It’s sweet from the blueberries and syrupy from the, well, syrup. Yogurt stands in for buttermilk, giving the drink a hint of tang. I like the sweet creaminess of regular milk here, but feel free to substitute coconut milk for a tropical twist.
Servings 2 smoothies

Ingredients

  • 1 cup milk
  • 2/3 cup plain Greek yogurt
  • 1¼ cups frozen blueberries
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons maple syrup , plus more to taste

Instructions

  1. Add all of the ingredients to the blender, starting with the milk.
  2. Cover and blend until smooth, about 30 seconds.
  3. Taste for sweetness, adding more maple syrup if desired.