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5 from 4 votes

Lemon Berry Poppyseed Pancake Bowls

Delicious lemon poppyseed pancakes topped with mixed berries, made in single serve bowls so you have breakfast ready for the week!
Prep Time5 minutes
Cook Time30 minutes
Course: Breakfast, Breakfast Recipes, Macro Friendly Recipes, Meal Prep, Recipes
Cuisine: American
Diet: Low Calorie
Servings: 5 bowls
Author: Krista Pool

Equipment

Ingredients

  • 1 1/2 cups Kodiak Cakes or Clean Simple Eats Buttermilk pancake mix 159g
  • 1/2 cup plain nonfat Greek yogurt 113g
  • 1/2 cup unsweetened almond milk
  • 1/2 cup water
  • 2 large eggs
  • 2 tablespoons honey 42g
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon poppyseeds
  • 1/2 lemon zest + juice
  • 140 g fresh or frozen mixed berries

Instructions

  • Preheat the oven to 350 degrees.
  • Mix all pancake ingredients in a medium-sized mixing bowl. Reserve berries for the top if you prefer.
  • Spray oven safe dishes (2 cup dishes pictured) with cooking spray. Evenly distribute mix into the 5 container (about 1/2 cup each).
  • Bake for 30 minutes or until the center is cooked through.
  • Enjoy with sugar free syrup, whip cream, fresh fruit, or butter. Extra toppings not included in macro count.

Notes

  • Find in MyFitnessPal and the MacrosFirst app food database by searching, “Stay Fit Mom Lemon Berry Poppyseed Pancake Bowls.”

Nutrition

Serving: 1bowl | Calories: 203kcal | Carbohydrates: 28.4g | Protein: 13.7g | Fat: 4.3g