Mini Blueberry Buttermilk Pancakes
Mini Blueberry pancake bites are made with creamy buttermilk for an extra fluffy texture. A refined sugar-free lemon drizzle adds the perfect zing to this delicious breakfast!
Equipment
- muffin pan
- medium sized bowl
- oven
- Spatula
Ingredients
- 1 1/2 cup flour
- 1/2 TBS baking powder
- 1/2 tsp salt
- 3 TBS honey
- 1 1/4 cup buttermilk
- 3 TBS butter
- 1 tsp vanilla
- 1 egg
- 1/3 cup frozen blueberries
For the Lemon Drizzle
- 2 TBS coconut oil
- 2 TBS honey
- 1 TBS lemon juice
- 1 TBS lemon zest
- pinch of salt
Instructions
- Preheat oven to 400°F. In a medium bowl, sift together flour, baking powder, and salt.
- Melt butter. Add to the bowl. Add the egg, buttermilk, vanilla, and honey. Stir just enough to incorporate. Fold in the frozen blueberries.
- Let the batter rest for a few minutes. Grease the muffin pan with a little coconut oil. Using a tablespoon, measure out a heaping spoon full in each muffin mold. Bake for 10-15 minutes.
- While the pancakes are baking, combine coconut oil, lemon juice, lemon zest, honey, and pinch of salt. Mix until well combined. Drizzle on the pancakes when they are ready to be eaten. Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.
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