Blueberry Almond Pancakes
These protein-packed pancakes get an extra dose of fiber from ground flaxseed, almond flour and whole-wheat pastry flour. You can cook the pancakes in batches or set up two skillets so you and your chef-in-training can flip flapjacks side-by-side. Kids will have fun gently pressing blueberries into the pancake batter and sprinkling powdered sugar over their finished product.
- 1 cup whole-wheat pastry flour
- 1 cup almond flour
- 4 tbsp. ground flaxseed
- 1 tbsp. sugar
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 2 eggs, lightly beaten
- 1 tbsp. pure vanilla extract
- 2 cups plain Greek yogurt (I use Fage 2%)
- 1 tbsp. melted butter, cooled
- 1 cup blueberries, frozen or fresh
- Butter for griddle
Kids: Combine the pastry flour, almond flour, flaxseed, sugar, baking powder and baking soda together in a mixing bowl.
Adults: Whisk the eggs, vanilla, yogurt and butter together in a separate medium bowl. Preheat a nonstick skillet over medium-low heat.
Together: Add the flour mixture to the egg-yogurt mixture and stir until the batter reaches a thick and airy consistency. If you prefer a thinner pancake, add a little milk until the batter reaches desired consistency.
Together: Melt the remaining butter in the skillet and swirl to coat. Pour 4 ¼ cup scoops of batter onto the skillet. Place 6-8 blueberries on each pancake. Cook 2-3 minutes, or until dry around the edges. Flip and cook 1-2 minutes more, or until golden-brown on both sides. Transfer to a plate while you repeat the process until you are out of batter. Serve 2-3 pancakes per plate, sprinkle with powdered sugar, if using, and enjoy!
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About this Recipe
- Serves: 4
- Prep Time: 0 minutes
- Cook Time: 0 minutes