Cookie and Kate · by Cookie and Kate★ 4.5
Blueberry Lemon Yogurt Pancakes
NUTRITION · PER SERVING35M COOK
CAL 6%·PRO 7%
CARBS 14G50% OF CAL
2G FIBER4G SUGAR8G OTHER
FAT 5G38% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes studded with blueberries and brightened with lemon zest, made with oat flour for a gluten-free option. A bright, tangy breakfast that yields about 10 pancakes.
mainamericaneggs🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- ⅔ cup plain yogurt*
- 2 tablespoons butter, melted
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice (from 1 small lemon)
- 2 tablespoons maple syrup or honey
- 2 eggs
- 1 cup oat flour**
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- ⅛ teaspoon ground cinnamon
- 1 cup blueberries
At a glance
PER SERVING · TIME 35M
CAL 6%·PRO 7%
CARBS 14G50% OF CAL
2G FIBER4G SUGAR8G OTHER
FAT 5G38% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 161mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 70mg
- Calcium
- 30mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 161MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.