Blueberry Protein Pastry Twist (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large eggs
02 -
1 cup nonfat Greek vanilla-flavored yogurt
03 -
1 cup Kodiak pancake mix or another preferred pancake mix
04 -
2 teaspoons baking powder
05 -
½ teaspoon kosher salt
06 -
1 ½ cups blueberries, fresh or frozen (mixed berries may be used if cut into small pieces)
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat, and mist with nonstick oil spray to prevent sticking.
02 -
In a medium bowl, beat the eggs until frothy. Add the Greek yogurt and whisk until smooth.
03 -
Sprinkle the pancake mix evenly over the wet mixture. Add the baking powder and kosher salt on top, lightly mixing them into the dry flour before incorporating everything until just combined.
04 -
Gently fold in the blueberries, ensuring not to overmix.
05 -
Spray a ⅓ cup measuring scoop with nonstick spray. Use it to scoop equal portions of batter onto the prepared baking sheet. Optionally, press a few extra blueberries on top for a decorative finish.
06 -
Bake for 20 minutes, or until the tops are lightly golden brown and the centers are just slightly jiggly.
07 -
Remove the pastries from the oven and allow them to cool completely on the baking sheet for about 30 minutes to firm up and prevent sticking.
# Notes:
01 -
Ensure the yogurt is thick by draining off any liquid at the top before use. Thicker yogurt yields better results.
02 -
If substituting flour for pancake mix, add an extra teaspoon of baking powder for a total of 3 teaspoons.
03 -
To avoid sticking, lightly mist the parchment paper with nonstick spray.