Extra Fluffy Almond Blueberry Pancakes

Pancakes make me think of Saturday morning cartoons {the old banned kind, when the Wile E Coyote/road runner shenanigans were kind of violent}. Also of the ski cabin where we spent weekends growing up…but before you got your pancake, you’d have to make a trek outside…in the cold…to the outhouse. And did anyone else’s dad make their pancakes look like Mickey Mouse or in the shape of their ‘letter’? Pancakes in the shape of a D always tasted better!

Well, I haven’t made pancakes in years…mostly because I am an absolute zombie in the mornings…even after coffee…it takes me at least an hour to properly wake up and re-gain my human status.

Extra Fluffy Almond Blueberry Pancakes

Course: Breakfast
Cuisine: American
Calories: 346kcal
Servings: 3 -4
Prep Time : 10 mins
Cook Time : 15 mins
Total Time  : 25 mins

Ingredients

• 1 cup all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 tbsp ground almonds
• 2 tbsp granulated sugar
• 1 tsp lemon zest
• 3/4 cup Greek yogurt
• 6 tbsp almond milk or any milk {see note}
• 1 egg
• 1/2 tsp almond extract
• 1/4 cup slivered almonds
• 1 cup fresh blueberries

Instructions

• 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.
• Combine wet and dry ingredients. Fold in slivered almonds and blueberries.
• Heat a frying pan over medium heat; spray with oil. Cook ¼ cup pancake portions for 2 minutes on the first side (or until edges have set and bottom is golden). Flip and cook for 1 minute on the other side (or until golden and cooked through)

Read more @sweetpeasandsaffron.com