Mini Pancake Lunch Box in 19 Minutes

Instructions:

1. Whisk the all purpose flour, baking powder, and salt in a medium bowl.
2. In a separate jug, combine the Greek yogurt, egg, milk, maple syrup, vanilla, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Note: Stop as soon as flour streaks disappear to avoid rubbery cakes.
4. Fold in the mini chocolate chips and blueberries gently with a spatula.
5. Heat a 10 inch non stick frying pan over medium low heat and lightly grease with butter.
6. Transfer the batter into a squeeze bottle and squeeze small dots (about 1 inch wide) across the pan.
7. Cook for 2-3 mins until bubbles form on the surface and the edges look matte.
8. Flip each dot and cook for another 60-90 seconds until golden brown.
9. Transfer pancakes to a wire cooling rack.
10. Allow them to cool completely before packing them into your Mini Pancake Lunch Box to prevent sogginess.