These blueberry and lemon pancake bites combine Greek yogurt, eggs, almond flour, lemon zest, and blueberries in a mini-muffin format. They bake quickly at 375°F and make 20 small bites.
Ingredients
- 1 cup Greek yogurt
- 2 eggs
- ½ cup almond flour
- ½ teaspoon baking powder
- 1 tablespoon lemon zest
- ½ cup blueberries
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, stir together the Greek yogurt, eggs, and lemon zest until evenly combined.
- Add the almond flour and baking powder. Stir until no dry pockets remain.
- Fold in the blueberries gently so they stay distributed through the batter.
- Scoop the batter into a mini-muffin tin or small molds.
- Bake for 8–10 minutes, until golden and puffed. After 8–10 minutes, check that the center of a bite has reached 160°F (71°C).
- Allow the bites to settle briefly before removing them from the tin. The recipe makes 20 mini bites.
Preparation Notes
Mix the yogurt and eggs before adding the flour so the batter comes together evenly. Once the almond flour is incorporated, fold rather than beat the blueberries into the mixture to avoid crushing them.
Allow 10 minutes for preparation and 8–10 minutes for baking. Arrange the batter evenly among the cavities so the bites finish at roughly the same time. Keep the tin or molds level when moving them to the oven, then cool the bites before stacking or storing them.
