If you’re looking for a healthy breakfast option or a delicious, nutritious meal that’s full of energy and scrumptious, then your search is over. Try our yummy breakfast recipe, Blueberry-Lemon pancakes with Greek Yogurt. This amazing recipe will definitely make you say WOW.
Ingredients:
For the Pancakes:
- 1 cup whole wheat flour (or oat flour for a gluten-free option)
- 1/2 cup almond flour (adds extra fiber and healthy fats)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1 large egg (or flax egg for a vegan version)
- one cup unsweetened almond milk (or any milk of your choice)
- 1 tsp vanilla extract
- Zest of 1 lemon (for that fresh lemony flavor)
- 1 tbsp maple syrup or honey (optional, for added sweetness)
- 1/2 cup fresh or frozen blueberries (you can also fold them into the batter or use as topping)
For the Greek Yogurt Topping:
- 1 cup plain Greek yogurt (unsweetened)
- 1-2 tbsp honey or maple syrup (optional, for sweetness)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (for a fresh citrusy taste)
- A handful of fresh blueberries (for garnish)
Recipe(Procedure):
- Prepare the Pancake Batter:
- In a medium mixing bowl, combine the whole wheat flour, almond flour, baking powder, baking soda, salt, and cinnamon (if using).
- In a separate bowl, whisk together the egg, almond milk, vanilla extract, lemon zest, and maple syrup/honey (if using).
- Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. The batter should be thick but pourable. If it’s too thick, add a little more almond milk to adjust.
- Gently fold in the blueberries (reserve a few for topping).
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of coconut oil.
- Pour about 1/4 cup of the batter onto the skillet for each pancake.
- Cook for about 2-3 minutes on the first side, until bubbles start to form on the surface. Flip the pancake and cook for another 1-2 minutes until golden brown and cooked through.
- Repeat until all the batter is used up.
- Prepare the Greek Yogurt Topping:
- While the pancakes are cooking, mix the Greek yogurt, honey/maple syrup, vanilla extract, and lemon juice in a small bowl until smooth and creamy.
- Taste and adjust sweetness if needed, adding a little more honey or maple syrup.
- Assemble the Pancakes:
- Stack the pancakes on a plate.
- Spoon a generous dollop of the lemon-infused Greek yogurt on top of the stack.
- Garnish with a handful of fresh blueberries for an extra burst of flavor and color.
- Serve and Enjoy:
- Serve immediately, drizzling with a little extra maple syrup or honey, if desired, and enjoy the fresh, tangy, and creamy goodness.
Conclusion:
This recipe is not only healthy but also adds great taste to your dining table. Try this amazing Blueberry-Lemon pancakes with Greek Yogurt once, and it’s sure to become a favorite. It’s the best breakfast option and can also be a great addition to your lunch or dinner table—it literally fits everywhere.
MM Khan
MM Khan is a storyteller at heart, blending his love for food and travel into engaging blog posts. With a knack for breaking down complex recipes into simple steps, he makes cooking fun for everyone. Whether he’s exploring street food or fine dining, his honest reviews and practical tips bring flavors to life. Follow him for tasty inspiration.
