Description
Delightful Greek Yogurt Lemon Blueberry Pancake Bites that are moist, flavorful, and perfectly portioned as mini treats. Packed with fresh blueberries and a zingy lemon twist, these bite-sized pancakes are made healthier with whole wheat flour and Greek yogurt, making them a wholesome and delicious breakfast or snack option.
Ingredients
Scale
Main Ingredients
- 1 cup Greek yogurt (plain)
- 1/2 cup whole wheat flour
- 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
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup fresh blueberries
- 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 thoroughly with coconut oil or alternatively, line it with paper liners to prevent sticking.
- Mix the batter: In a large mixing bowl, combine Greek yogurt, whole wheat flour, almond milk, egg, vanilla extract, lemon zest, lemon juice, honey or maple syrup, baking powder, and salt. Stir the ingredients until the batter is smooth and well mixed without over-mixing.
- Add blueberries: Gently fold the fresh blueberries into the batter to distribute them evenly without breaking the berries.
- Fill the muffin tin: Spoon the batter evenly into the mini muffin cups, filling each about 3/4 full to allow room for rising during baking.
- Bake: Place the tin in the oven and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the bites turn golden brown on top.
- Cool and remove: Let the pancake bites cool in the tin for a few minutes to set before carefully removing them to avoid breaking.
- Serve: Enjoy the pancake bites warm, optionally topped with extra honey, Greek yogurt, or fresh blueberries for added flavor and presentation.
Notes
- Use fresh blueberries for best texture and flavor; frozen can be used but may release more moisture.
- Adjust sweetness by varying the amount of honey or maple syrup to taste.
- To make it dairy-free, select a plant-based yogurt and milk of choice.
- These bites store well in an airtight container in the fridge for up to 3 days and can be reheated in a toaster oven or microwave.
- Mini muffin tins vary in size, so check baking time accordingly and test with a toothpick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Greek-American
