Healthy Blueberry Pancake Bites
These pancake bites are perfect for quick and easy on-the-go breakfasts! The juicy blueberries add lots of natural sweetness to the rich, buttery batter. The pancake bites will keep for at least four days (if not longer!) if stored in the refrigerator, and they freeze well too!
Ingredients
- 1 cup + 2 tbsp (135) white whole wheat flour or gluten-free* flour (measured like this)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ tbsp (7g) unsalted butter or coconut oil, melted
- 1 large egg white, room temperature
- 1 ½ tsp vanilla extract
- ½ cup (120mL) low-fat buttermilk, room temperature (see Notes!)
- ¼ cup (60g) plain nonfat Greek yogurt
- 1 tsp pure maple syrup (see Notes!)
- ¾ cup (105g) fresh blueberries
Instructions
- Preheat the oven to 350°F, and coat 24 mini muffin cups with nonstick cooking spray.
- In a small bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate bowl, whisk together the butter or coconut oil, egg white, and vanilla. Stir in the buttermilk. Stir in the Greek yogurt and maple syrup, mixing until no large lumps remain. Gently stir in the flour mixture.
- Divide the batter evenly between the prepared mini muffin cups (they should be filled halfway or less!), and gently press 2-3 blueberries into the tops. Bake at 350°F for 10-12 minutes or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully transferring to a wire rack.
Notes
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s very important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour will make your pancake batter dry.
FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
BUTTERMILK NOTES + ALTERNATIVES: If you don't have fresh buttermilk, then I highly recommend this powdered buttermilk! It’s inexpensive, shelf-stable, and will keep for ages if stored in the refrigerator. It has the same iconic flavor as fresh buttermilk and behaves the same in recipes.
Alternatively, mix together ½ cup (120mL) of any milk (dairy or non-dairy) and 1 teaspoon fresh lemon juice or vinegar. Let that sit for 5-10 minutes before using in this recipe.
PURE MAPLE SYRUP NOTE + ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.
I prefer my pancakes and pancake bites on the not-so-sweet side because I know how much syrup my family often drizzles on theirs before eating. If you prefer sweeter pancake bites, you can substitute 2-4 tablespoons of pure maple syrup for an equal amount of buttermilk. (For example, use 2 tablespoons {30mL) of additional pure maple syrup + reduce the buttermilk to 6 tablespoons {90mL}.)
FRESH BLUEBERRY ALTERNATIVE: Frozen blueberries will also work. The baking time may increase slightly.
TO MAKE AS REGULAR PANCAKES: To cook these on the stove like traditional pancakes, follow these instructions of mine. (This pancake batter is supposed to be thick, similar to muffin batter, because thicker batter yields thicker and fluffier pancakes!)
GLUTEN-FREE OPTION: For the gluten-free flour, I recommend the following blend: ½ cup (60g) millet flour, ½ cup (60g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ¾ teaspoon xanthan gum. Many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) will work as well, if measured like this.
HOW TO STORE: Store the fully cooled pancake bites in an airtight container in the refrigerator. They should keep for at least 4 days (if not closer to a week or more!). They freeze well too!
{gluten-free, clean eating, low fat, lower sugar}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.