Description
These light and fluffy Greek yogurt lemon blueberry pancake bites are packed with protein and flavor, offering a healthy twist on a classic breakfast treat. Perfect for meal prep or a quick snack.
Ingredients
Scale
- 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 the oven to 350°F (175°C) and grease a mini muffin tin with coconut oil or line with paper liners.
- In a mixing bowl, combine Greek yogurt, flour, almond milk, egg, vanilla extract, lemon zest, lemon juice, honey (or maple syrup), baking powder, and salt. Stir until smooth and fully combined.
- Gently fold in the blueberries into the pancake batter.
- Evenly spoon the batter into the mini muffin tin, filling each cup about 3/4 of the way.
- Bake for 12-15 minutes or until a toothpick comes out clean and the bites are golden brown.
- Allow the pancake bites to cool for a few minutes before removing them from the tin.
- Serve warm and enjoy with additional honey, yogurt, or fresh berries if desired.
Notes
- These pancake bites are great for meal prep and can be stored in an airtight container in the refrigerator for up to 3 days.
- If you prefer, you can substitute the blueberries for other berries such as strawberries or raspberries.
- For a dairy-free option, use dairy-free yogurt and milk alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 pancake bite
- Calories: 50 kcal
- Sugar: 3 g
- Sodium: 35 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg