我以前在做松饼的时候用过酸奶, 但决定是时候分享一个经典的蓝莓酸奶松饼了! The 希腊酸奶 cuts down on the added 石油 和 helps to make these 松饼s incredibly moist.
This recipe is on regular rotation in our home 和 I can’t wait for you to try it!
为什么你会喜欢这个九州体育App下载
These 松饼s are protein-packed which means you won’t be hungry 10 分钟 after eating one!
它们的原料很简单，你的厨房里可能已经有了.
They’re perfectly moist 和 fluffy 和 will hit the spot for breakfast, as a snack or even dessert!
材料需要
全麦糕点粉 – 全麦糕点粉 works better than regular whole wheat flour if you’re looking for the light 和 fluffy texture that regular all-purpose flour provides, 但还需要全麦面粉的营养. 我的首选品牌是 鲍勃红磨坊全麦糕点粉. If you can’t find 全麦糕点粉 you can also use white whole wheat flour, a blend of all-purpose 和 regular whole wheat flour or just regular all-purpose flour.
第三步:在松饼盒里铺上纸或硅胶松饼衬里. 在每个松饼衬里底部放一汤匙面糊. Fold in the 蓝莓 to the rest of the batter 和 then divide batter evenly into 松饼锡.
Step 4: Bake at 400ºF for 18-20 分钟 or until a toothpick inserted into the center of the 松饼 comes out clean. Let the 松饼s cool for a few 分钟 in the pan 和 then let cool completely on a wire rack.
提示! 想知道你为什么不放蓝莓进去? 这可以防止蓝莓沉到水底, 是什么导致松饼受潮，粘在衬垫上.
成功的技巧
It’s super important to make sure you’re using room temperature milk, 鸡蛋, 枫糖浆 和 酸奶! If any of these ingredients are cool, the 椰子油 will solidify 和 create clumps. 如果你注意到这一点, you can set the mixing bowl on the warm part of your stovetop as the oven preheats or set the mixing bowl in a 大r bowl of hot water until the 椰子油 melts again. You just want to make sure you don’t get the batter too hot or the 鸡蛋 will start cooking. 这是一个指导 如何将黄油、鸡蛋和酸奶等食物调至室温.
Don’t forget to add 1 Tablespoon of batter to the bottom of the liners before mixing in the 蓝莓. 这可以防止蓝莓沉到水底, 哪一种会导致松饼潮湿和粘在纸衬里.
When combining your dry 和 wet ingredients make sure you mix until just combined 和 don’t over-mix, 否则你的松饼会变得太稠或有弹性. It’s even okay if there are a few streaks of flour remaining as they’ll get mixed in when you stir in the 蓝莓.
Let the 松饼s cool for a few 分钟 in the 松饼锡 和 then remove to let cool completely on a wire rack. Don’t leave the 松饼s in the 松饼锡 for too long because they’ll continue to bake 和 could dry out!
如果使用纸衬垫, make sure to let the 松饼s cool completely before trying to remove the liners otherwise your 松饼s will likely stick.
常见问题
我可以用普通面粉吗?
是的! 普通面粉可以用来代替全麦糕点面粉.
我能做无谷蛋白松饼吗?
我还没试过无谷蛋白版的松饼, but I would imagine using a 1:1 gluten-free all-purpose flour would work just fine in place of the 全麦糕点粉. 我最喜欢的牌子是 鲍勃红磨坊无麸质1:1通用面粉. 我还有这些 蛋白质蓝莓松饼 哪一种是燕麦和杏仁粉的组合，你可以试试.
我怎样才能使这些松饼不含乳制品?
我还没试过, but I would imagine using a non-dairy Greek style 酸奶 or really any vegan 酸奶 would work just fine as a substitute for the 希腊酸奶.
有鸡蛋替代品吗?
我还没试过不含鸡蛋的松饼, 但是如果你决定尝试的话，请在下面的评论中告诉我! 我可以想象用两个 亚麻鸡蛋 or 贾蛋 换成普通的鸡蛋就可以了. If you’re looking for a blueberry 松饼 recipe that’s vegan I suggest checking out these 素食蓝莓松饼.
我强烈建议使用 硅胶松饼衬垫 or 羊皮纸烤杯 为了达到最好的效果，并避免松饼粘得太紧. 我还建议在衬垫上喷一点烹饪喷雾. 也, make sure to let your 松饼s cool completely before trying to remove the liners otherwise they could stick. 如果你想要, you can pop the 松饼s in the fridge to cool for an hour or so before removing the liners.
哪种酸奶最好用?
我建议在这个九州体育App下载中使用纯全脂希腊酸奶. 它能让松饼保持湿润并增加蛋白质. 我常用的酸奶品牌是 发发5%原味希腊酸奶 和 西吉的纯全脂酸奶. 2%的希腊酸奶也可以, but I don’t recommend using non-fat 希腊酸奶 as it won’t add as much moisture to the 松饼s 和 it sometimes has fillers which could change the consistency.
如何储存剩菜
让松饼完全冷却后, store in an airtight container for 3-4 days 在室温下 or for up to 1 week in the refrigerator. 长时间存储, you can freeze these 松饼s for up to 3 months in a freezer-safe container or bag. 我喜欢用我的 存放行李 方便存储. To defrost, place 松饼s in the fridge overnight, 在室温下 or defrost in the microwave.
全麦糕点粉: If you can’t find 全麦糕点粉 you can also use white whole wheat flour, a blend of all-purpose 和 regular whole wheat flour or just regular all-purpose flour.
希腊酸奶:我还没试过，但我打赌纯素酸奶会很好!
枫糖浆: You can use agave, honey or even monk fruit 枫糖浆 as a substitute for 枫糖浆.
这是我做过的最好吃的蓝莓松饼. 她们是我丈夫的最爱，所以我总是在找一个好的女朋友 & DF. (I used a GF almond flour blend for flour (but I increased it to 2 1/4 杯 flour), 我用的是普通的DF腰果酸奶). 怎么会这么好之外! 我可以吃一整天.
subscribe
留下你的评论
这些菜很好吃，烤得很完美! 我用了冷冻的野生蓝莓，效果很好. 会一次又一次地做这些吗!
耶! 听你这么说我太高兴了，金! Thanks for making this recipe 和 coming back to leave a review, it means the world to me!
Taste good but unfortunately weren’t light 和 fluffy but dense, too wet 和 quite stodgy. 我用的是亚麻蛋而不是鸡蛋，也许这就是原因? 我还用冷冻蓝莓代替新鲜蓝莓.
嗨,洛娜! 很遗憾，这事没成. 冷冻蓝莓在烘烤时比新鲜蓝莓释放更多的液体, 哪一个可能是湿/稠松饼的罪魁祸首! 如果你再试着用新鲜蓝莓做，记得告诉我效果如何!
这是我做过的最好吃的蓝莓松饼. 她们是我丈夫的最爱，所以我总是在找一个好的女朋友 & DF. (I used a GF almond flour blend for flour (but I increased it to 2 1/4 杯 flour), 我用的是普通的DF腰果酸奶). 怎么会这么好之外! 我可以吃一整天.
吸引!! 很高兴听你这么说，斯蒂芬妮. 谢谢你的评论. 我真的很感激!
我能不能用面包盘而不是松饼盘来做?
嘿，罗莎，我还没试过，但我打赌你可以! 我可能会把温度降低到350F或375F，从40-50分钟开始. 看着点，我不知道要烤多久. 如果你试了就告诉我!!
我不是全麦烘焙食品的忠实粉丝，但这些真的很棒! 我唯一能做的就是多放些蓝莓进去. I used silicone 杯 和 松饼s just popped out with nothing left in the 杯 definitely a keeper!
吸引!! 很高兴你喜欢这些松饼，盖尔. 谢谢你的制作和回来留下评论. 我非常感激!