Blueberry Breakfast Treats (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 ½ cups fresh or frozen blueberries (swap with small diced mixed berries if preferred)
02 -
2 teaspoons baking powder
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½ teaspoon kosher salt
04 -
1 cup of your favorite pancake mix, like Kodiak, or any alternative
05 -
1 cup nonfat vanilla-flavored Greek yogurt
06 -
2 large eggs
# Instructions:
01 -
Crank the oven up to 400°F (200°C). Lay down parchment paper or a silicone mat on a baking sheet, and spray it with nonstick oil so things don't stick.
02 -
Crack the eggs into a medium bowl, then whisk until they’re bubbly. Stir in the Greek yogurt until the mix is smooth.
03 -
Dump the pancake mix over the wet mixture, then sprinkle in the baking powder and salt. Gently stir everything, just until it starts coming together.
04 -
Carefully fold the blueberries into the batter. Try not to overmix—it keeps the texture just right.
05 -
Spritz a ⅓ cup measuring scoop with nonstick spray. Spoon batter onto the lined baking sheet in equal blobs. For extra points, pop a few more blueberries on top.
06 -
Let them bake for around 20 minutes until the tops are lightly golden and the centers bounce back just a bit.
07 -
Pull them out of the oven and leave them right on the tray to cool for at least half an hour. This keeps them from falling apart.
# Notes:
01 -
Before using the Greek yogurt, skim off any extra liquid on top. Thicker yogurt works better for this.
02 -
Switching out the pancake mix for flour? Toss in another teaspoon of baking powder for a total of three.
03 -
Mist the parchment paper lightly with cooking spray to avoid any sticking during baking.