Description
These Greek Yogurt Lemon Blueberry Pancake Bites are a delightful and healthy breakfast treat, combining the tangy freshness of lemon and blueberries with the creamy texture of Greek yogurt. Baked in mini muffin tins, these bite-sized pancakes are perfect for a quick snack or a fun breakfast option that’s both flavorful and nutritious.
Ingredients
Scale
Dry Ingredients
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup Greek yogurt (plain)
- 1/4 cup almond milk (or any milk of choice)
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp honey or maple syrup
Add-ins
- 1/2 cup fresh blueberries
For Greasing
- 1 tbsp coconut oil (or any oil for greasing)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a mini muffin tin with coconut oil or line the tin with paper liners to prevent sticking.
- Mix Batter: In a large mixing bowl, combine the Greek yogurt, whole wheat flour, almond milk, egg, vanilla extract, lemon zest, lemon juice, honey or maple syrup, baking powder, and salt. Stir everything together until the batter is smooth and fully combined.
- Add Blueberries: Gently fold the fresh blueberries into the batter, taking care not to break them to keep the bursts of flavor intact.
- Fill Muffin Tin: Spoon the batter evenly into the mini muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a pancake bite comes out clean and the tops are golden brown.
- Cool: Remove the tin from the oven and let the pancake bites cool for a few minutes before gently removing them from the tin.
- Serve: Serve the pancake bites warm. Optionally, drizzle with extra honey, add a dollop of yogurt, or garnish with fresh berries for an extra touch.
Notes
- Use plain Greek yogurt for the best tangy flavor and thick texture.
- Whole wheat flour adds fiber and a nutty taste, but you can substitute with all-purpose flour if preferred.
- If you don’t have almond milk, any milk of choice works as a substitute.
- Make sure to fold in blueberries gently to avoid breaking them and turning the batter blue.
- These pancake bites can be stored in an airtight container in the fridge for up to 3 days and reheated before serving.
- Add a pinch of cinnamon or nutmeg for extra warmth if desired.
