Gluten-Free Blueberry Lemon Yogurt Pancakes
Ingredients
-
⅔
cup
plain yogurt
-
2
tablespoons
butter, melted
-
½
teaspoon
lemon zest
-
1
tablespoon
lemon juice
-
2
tablespoons
maple syrup or honey
-
2
large
eggs
-
1
cup
oat flour
-
½
teaspoon
baking soda
-
¼
teaspoon
fine salt
-
⅛
teaspoon
ground cinnamon
-
1
cup
blueberries
Instructions
- Mix yogurt, melted butter, lemon zest, lemon juice, and maple syrup in a small bowl, then beat in the eggs.
- In a separate bowl, whisk together oat flour, baking soda, salt, and cinnamon.
- Create a well in the dry ingredients, pour in the wet mixture, and stir until just combined. Fold in blueberries.
- Let the batter sit for 10 minutes to thicken.
- Heat a skillet over medium-low heat and lightly oil if needed.
- Pour ¼ cup of batter onto the skillet and cook until the edges look matte and the underside is golden, about 3-4 minutes.
- Flip and cook for another 90 seconds until golden brown.
- Repeat with remaining batter, adjusting heat as necessary.
- Serve immediately or keep warm in an oven.
Nutrition Facts (estimated)
Servings
10 pancakes
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
120mg
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