Blueberry Lemon Bisquick® Pancake Bites

Vegetarian
Gluten Free
Health score
1%
Blueberry Lemon Bisquick® Pancake Bites
20 min.
16
110kcal

Suggestions


Start your morning off right with these delightful Blueberry Lemon Bisquick® Pancake Bites! Perfectly sized for a quick breakfast or a leisurely brunch, these bite-sized treats are not only vegetarian but also gluten-free, making them a fantastic option for everyone at the table. With a burst of fresh blueberries and a zesty hint of lemon, each pancake bite is a delicious explosion of flavor that will leave you craving more.

In just 20 minutes, you can whip up a batch of these scrumptious pancake bites that are sure to impress your family and friends. The combination of real maple syrup and the light, fluffy texture of the pancake bites creates a mouthwatering experience that pairs beautifully with a drizzle of syrup or a dusting of powdered sugar. Whether you’re hosting a brunch gathering or simply treating yourself to a special breakfast, these pancake bites are the perfect addition to your morning meal repertoire.

So, gather your ingredients and get ready to indulge in a delightful culinary adventure. These Blueberry Lemon Bisquick® Pancake Bites are not just a treat for your taste buds; they’re also a feast for the eyes, making them an ideal choice for any occasion. Enjoy the ease of preparation and the joy of sharing these delightful bites with your loved ones!

Ingredients

  • 0.5 cup blueberries fresh
  •  eggs 
  • tablespoon lemon zest grated
  • 0.3 cup maple syrup 
  • 16 servings maple syrup 
  • 0.5 cup milk 
  • 16 servings powdered sugar 
  • cup frangelico 
  • cup frangelico 

Equipment

  • bowl
  • frying pan
  • oven
  • muffin liners

Directions

  1. Heat oven to 350F. Lightly spray 16 to 18 mini muffin cups with cooking spray.
  2. In large bowl, stir together Bisquick mix, milk, maple syrup and egg.
  3. Add blueberries and lemon peel; stir just until combined. A few lumps may remain.
  4. Pour batter evenly into mini muffin cups, filling nearly to the top of each cup.
  5. Bake 10 to 15 minutes or until tops are light golden brown and spring back when lightly touched. Cool in pan 5 minutes.
  6. Remove from muffin cups to serving plates.
  7. Serve pancake bites warm or at room temperature drizzled with maple syrup or sprinkled with powdered sugar.

Nutrition Facts

Calories110kcal
Protein2.29%
Fat4.23%
Carbs93.48%

Properties

Glycemic Index
9.44
Glycemic Load
6.52
Inflammation Score
-1
Nutrition Score
3.1447826144488%

Flavonoids

Cyanidin
0.39mg
Petunidin
1.46mg
Delphinidin
1.64mg
Malvidin
3.13mg
Peonidin
0.94mg
Catechin
0.24mg
Epigallocatechin
0.03mg
Epicatechin
0.03mg
Luteolin
0.01mg
Kaempferol
0.08mg
Myricetin
0.06mg
Quercetin
0.35mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:110.02kcal
5.5%
Fat:0.52g
0.8%
Saturated Fat:0.23g
1.43%
Carbohydrates:25.96g
8.65%
Net Carbohydrates:25.81g
9.38%
Sugar:23.68g
26.31%
Cholesterol:11.15mg
3.71%
Sodium:9.28mg
0.4%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.64g
1.27%
Manganese:0.59mg
29.63%
Vitamin B2:0.34mg
20.28%
Calcium:39.06mg
3.91%
Potassium:75.87mg
2.17%
Magnesium:6.84mg
1.71%
Zinc:0.25mg
1.67%
Vitamin B1:0.02mg
1.59%
Selenium:1.04µg
1.49%
Phosphorus:13.75mg
1.37%
Vitamin C:0.93mg
1.13%
Vitamin B12:0.07µg
1.09%