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Greek Yogurt Lemon Blueberry Pancake Bites

Greek Yogurt Lemon Blueberry Pancake Bites
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Fluffy, bite-sized pancakes bursting with fresh blueberries and zesty lemon flavor — these Greek Yogurt Lemon Blueberry Pancake Bites are a healthy, high-protein treat perfect for breakfast, snacking, or lunchboxes. Made with simple ingredients and no refined sugar, they’re kid-approved and freezer-friendly!

Ingredients

Scale

  • 1 cup plain Greek yogurt

  • 1 large egg

  • 1 tbsp lemon zest

  • 1 tbsp lemon juice

  • 1 tsp vanilla extract

  • 2 tbsp maple syrup or honey

  • 1 cup oat flour (or blended rolled oats)

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 cup fresh or frozen blueberries

Instructions

  • Preheat the oven to 350°F (175°C). Grease or line a mini muffin tin.

  • In a bowl, whisk together Greek yogurt, egg, lemon zest, lemon juice, vanilla, and maple syrup.

  • Stir in the oat flour, baking powder, and baking soda until well combined.

  • Gently fold in the blueberries.

  • Spoon the batter into the muffin tin, filling each about 3/4 full.

  • Bake for 12–15 minutes or until golden and a toothpick comes out clean.

  • Cool for 5 minutes in the pan, then transfer to a rack to cool completely.

Notes

  • Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

  • Swap blueberries with raspberries or chocolate chips for fun variations.

Nutrition

Find it online: https://www.helthrecipe.com/greek-yogurt-lemon-blueberry-pancake-bites/