Blueberry Lemon Yogurt Pancakes Recipe

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Tamara December 7, 2020

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.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes

Serves:

Ingredients

  • cupplain yogurt
  • 2tbspbutter,melted
  • ½tsplemon zest
  • 1tbsplemon juice
  • 1tspreal maple syrup,or honey
  • 2eggs
  • 1cupoat flour
  • ½tspBaking Soda
  • ¼tspsalt
  • tspground cinnamon
  • 1cupblueberries

Instructions

  1. In a small-ish bowl, stir together the yogurt, butter, lemon zest, lemon juice, and maple syrup. Beat in the eggs.

  2. In a medium bowl, whisk together the oat flour, baking soda, salt, and cinnamon.

  3. 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.

  4. 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.

  5. Once the surface of the pan is hot enough, pour ¼ cup of batter onto the pan.

  6. 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.

  7. 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..

  8. Serve the pancakes immediately or keep warm in a 200 degrees F oven.

Nutrition

  • 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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