How To Make Blueberry Lemon Yogurt Pancakes
Start your day with these guilt-free yogurt pancakes. Totally gluten-free made with blueberries, zesty lemon, and yogurt drizzled with your favorite syrup.
In a small-ish bowl, stir together the yogurt, butter, lemon zest, lemon juice, and maple syrup. Beat in the eggs.
In a medium bowl, whisk together the oat flour, baking soda, salt, and cinnamon.
Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Fold in the blueberries.
Let the batter sit for 10 minutes. Heat a heavy cast-iron skillet or nonstick griddle over medium-low heat. If necessary, lightly oil the surface with butter or cooking spray.
Once the surface of the pan is hot enough, pour ¼ cup of batter onto the pan.
Let the pancake cook for about 3 to 4 minutes until the top edges of the pancakes are more matte than shiny and the underside is golden.
Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another 90 seconds or so until golden brown on both sides..
Serve the pancakes immediately or keep warm in a 200 degrees F oven.
- Calories: 95.25kcal
- Fat: 4.65g
- Saturated Fat: 2.24g
- Trans Fat: 0.10g
- Monounsaturated Fat: 1.36g
- Polyunsaturated Fat: 0.63g
- Carbohydrates: 10.39g
- Fiber: 1.06g
- Sugar: 2.79g
- Protein: 3.31g
- Cholesterol: 40.22mg
- Sodium: 129.10mg
- Calcium: 33.12mg
- Potassium: 91.12mg
- Iron: 0.62mg
- Vitamin A: 38.05µg
- Vitamin C: 2.24mg
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