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Fluffy Almond Blueberry Pancakes Recipe

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This recipe for Fluffy Almond Blueberry Pancakes is from Stevens Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons ground almonds
2 tablespoons granulated sugar
1 teaspoon lemon zest
3/4 cup vanilla Greek yogurt
6 tablespoons almond milk or any milk
1 egg
1/2 teaspoon almond extract
1/4 cup slivered almonds
1 cup fresh blueberries
Directions:
Directions:
In a small bowl, combine flour, baking powder, baking soda, ground almonds, sugar, and lemon zest. Set aside.
In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix until smooth.
Combined wet and dry ingredients. Fold in slivered almonds and blueberries.
Heat a frying pan over medium heat; Spray with oil. Cook 1/4 cup pancake portions for 2 minutes on the first side (or until edges have set and bottom is golden). Flip and cook for one minute on the other side (or until golden and cooked through.)
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 min
Personal Notes:
Personal Notes:
Batter will be pretty thick. You will need to flatten pancakes lightly with the back of the spatula. If batter is too thick, add more milk 1 tablespoon at a time.
*I’m not a fan of nuts so I always take out the almonds but leave the almond extract. I also use lemon juice instead of zest. These are my favorite pancakes!

 

 

 

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