Here is a healthier choice when it comes to breakfast or brunch. My Lemon Mini Pancakes recipe is easy to make and tastes delicious. Lemon and blueberries are a classic combination and they work great in this recipe.
One of my go-to items, Kodiak Cake mix, is used here to create mini pancakes that are full of whole grain and protein. I’ve used skim milk, low-carb yogurt and light butter in this recipe but you know the drill, if you prefer to use the full fat items, it won’t hurt this dish a bit! I don’t always add the artificial sweetener to the batter (I think it is sweet enough when I add the syrup.) but feel free to add that, regular sugar or another substitute. Swerve is a another zero calorie option.
I think the lemon makes this dish sing!!! I’ve tripled up the flavor by using the lemon juice, zest and the lemon yogurt. If you can’t find lemon yogurt, go ahead and use plain Greek yogurt and a little more zest.
I really like using the sugar free syrup but once again, you are in charge and you can decide if pure maple syrup is the way to go for you. Other berries can be substituted and some good choices might be raspberries, strawberries and blackberries. You can keep this as healthy or as decadent as you like. Want more butter? Go ahead and add it. You won’t hurt my feelings. You decide how to serve your mini pancakes…not me!
I intentionally make these mini pancakes small (about 1 1/2 – 2 tablespoons of batter) but you can make regular sized pancakes with this mix too. You’ll just cook them slightly longer to make sure the centers are cooked through.
I’ve always like the way sifted powder sugar looks on top of desserts, pancakes and waffles so I invested a whole $10 on these little confectioner sugar canisters that I’ve had for ten years! This makes it easy to throw some powdered sugar on my baking and kicks up the presentation big time. I don’t have to measure or mess with sifters, etc. I just fill up the little can and keep it with my other condiments. I also have one with cinnamon. Just makes my life easy.
Do you like this recipe? Looking for other options for a lighter breakfast or brunch? Try some of these recipes:
Healthier Oatmeal Cookie Cereal
Whipped Ricotta Toast with Cherries and Hot Honey
Lemon Mini Pancakes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Cup Kodiak Cakes Power Cakes Flapjack and Waffle Mix
- 3 Oz. Lemon flavored low-carb yogurt (half a container)
- ½ Cup Skim milk
- 1 Lemon, juice and zest added to mix
- 1 Tbsp. Lakanto Monk fruit sweetener or Swerve (optional)
- 2 Tsp. Land ‘o Lakes light butter
- Cooking Spray
- ¼ Cup Warmed sugar free maple syrup
- ½ Cup Fresh, or frozean blueberries
- Swerve Confectioner’s sugar to garnish (optional)
Instructions
- In a large bowl, mix the Kodiak mix with the yogurt, milk, lemon juice and ½ the lemon zest and Lakanto or Swerve if using.
- Spray a large skillet with cooking spray and add one teaspoon of butter. Heat until the butter is melted and bubbling. (2-3 minutes)
- Drop heaping tablespoons of the batter on to the skillet and cook until light brown (about 2 minutes). Carefully flip and cook another two minutes until done.
- Serve mounded on a plate. Using a confectioner’s sugar shaker, dust some powdered sugar on the pancakes and top with the remaining zest, warmed syrup and blueberries. NOTE: I microwave the syrup and berries for about 20 seconds to warm them through.
