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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
Submitted By
Kids Cook Monday
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