Fluffy Blueberry Almond Pancakes
Ingredients
- 1 cup of all purpose flour
- ½ tsp of baking soda
- ½ tsp of baking powder
- 2 tbsp of ground almonds
- 2 tbsp of granulated sugar
- ¼ tsp of fine sea salt
- 2 tsp of lemon zest
- 1 egg (whisked)
- ¾ cup of greek yogurt
- ¼ cup + 2 tbsp of milk (your choice)
- 1 tsp of vanilla extract
- ¼ cup of slivered almonds
- 1 cup of fresh blueberries
- Non salted butter for cooking
PRODUCTS
Instructions
- In a small bowl, combine flour, baking soda, baking powder, ground almonds, sugar, salt and lemon zest.
- In a large bowl whisk together egg, greek yogurt, milk and vanilla extract until fully combined.
- Pour dry ingredients into wet and mix until just combined. Fold in almonds and blueberries. Batter will be quite thick.
- Heat a non-stick frying pan over medium heat, add a small amount of butter to coat the pan.
- Use an ice cream scoop to portion out each pancake. Gently flatten and spread the scooped mixture until it is about the same height as the blueberries. Cook for approx 2 minutes per side or until golden brown and cooked through.
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