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Greek Yogurt Lemon Blueberry Pancake Bites

Fluffy, bite-sized pancakes bursting with fresh blueberries and zesty lemon flavor — these healthy, high-protein treats are perfect for breakfast, snacking, or lunchboxes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 pancake bites
Course: Breakfast, Snack
Cuisine: American
Calories: 55
Ingredients Method Notes

Ingredients
  

Pancake Ingredients
  • 1 cup plain Greek yogurt Moisture & protein
  • 1 large egg Helps to bind the ingredients
  • 1 tbsp lemon zest Use zest first, then juice for extra zing
  • 1 tbsp lemon juice Freshly squeezed is best
  • 1 tsp vanilla extract For flavor enhancement
  • 2 tbsp maple syrup or honey Adds sweetness
  • 1 cup oat flour (or blended rolled oats) Main flour base
  • 1 tsp baking powder Leavening agent
  • 1/2 tsp baking soda Helps with rise
  • 1/2 cup fresh or frozen blueberries Sweet and juicy pops

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease or line a mini muffin tin.
  2. In a bowl, whisk together Greek yogurt, egg, lemon zest, lemon juice, vanilla, and maple syrup.
  3. Stir in the oat flour, baking powder, and baking soda until well combined.
  4. Gently fold in the blueberries.
  5. Spoon the batter into the muffin tin, filling each about 3/4 full.
  6. Bake for 12–15 minutes or until golden and a toothpick comes out clean.
  7. 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.