Directions
Prep Time: 10min | Cook Time: 20min | Serves: 8
My Lemon Blueberry Buttermilk Sheet Pan Pancakes from my new cookbook Skinnytaste Meal Prep were such a hit that I decided to make a new version with yogurt instead of buttermilk. They turned out so good and love the added protein. Not only are they great for meal prep, they are also perfect for serving a crowd. There’s no need to stand over a stove – just pop them in the oven. Then set out all the toppings and let everyone help themselves!,
,I partnered with Stonyfield Organic, my favorite yogurt brand, to make these delicious pancakes. This recipe calls for 1 ½ cups of their 0% Fat Smooth & Creamy Plain Yogurt, which packs these healthy pancakes with extra protein.,Fresh fruit, like strawberries, blueberries, and bananas,Chocolate chips,Vanilla yogurt,Maple syrup,Honey,Butter,For gluten-free pancakes, replace the all-purpose flour with 1 1/2 cups oat flour and 1/2 cup coconut flour.,Use fresh or frozen berries and any berry combination you like. I used a mix of raspberries, blueberries, and blackberries.,Don’t want mixed berries, just use the the same amount of the fruit you prefer.,Got picky kids? Swap out the berries for chocolate chips!
