Photo: Mariana Medvedeva
Blueberry Lemon Yogurt Pancakes
11 ingredients
openrecipes
Sweet and tangy blueberry lemon yogurt pancakes made with oat flour, so they are gluten free.
Estimated Nutrition (whole recipe, rough)
1107
Calories
44g
Protein
22g
Fat
186g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- scant 1 1/4 cup plain yogurt*
- 2 tablespoons butter, melted
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice (about 1 small lemon, juiced)
- 1 teaspoon real maple syrup (or honey)
- 2 eggs
- 1 cup oat flour**
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 cup blueberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes