Blueberry Almond Pancakes

You’ve heard of pancakes, but have you ever sunk your teeth into a stack of delicious, nutritious Blueberry Almond Pancakes? Bursting with fruity goodness and the crunchy texture of almonds, these pancakes are a game-changer for the breakfast table. Dive in, and let’s transform your morning!

Blueberry Almond Pancakes Ingredients

• Blueberries: 1 cup (about 150g)
• Ground almonds (or almond meal): 1 cup (240 ml)
• Whole wheat flour: 1 cup (120g)
• Baking powder: 1 tsp (5 ml)
• Salt: 1/4 tsp (1.25 ml)
• Eggs: 2 large
• Almond milk: 1 cup (240 ml)
• Maple syrup (for sweetness): 2 tbsp (30 ml)
• Vanilla extract: 1 tsp (5 ml)
• Coconut oil or butter (for frying): As required

Preparation and Cooking Time: Approx. 20 minutes.

Serves: 4

Nutritional Facts (Per Serving)

• Calories: 320
• Protein: 11g
• Carbohydrates: 45g
• Sugars: 10g
• Fat: 12g
• Fiber: 6g
• Sodium: 180mg

Blueberry Almond Pancakes Instructions

1. Begin by whisking together the whole wheat flour, ground almonds, baking powder, and salt in a large mixing bowl. This dry mix forms the foundation for our Blueberry Almond Pancakes.
2. In a separate bowl, beat the eggs, adding in the almond milk, vanilla extract, and maple syrup. Mix until well combined.
3. Pour the wet mixture into the dry ingredients, stirring them together until just combined. Remember, a few lumps are perfectly fine!
4. Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
5. Heat a non-stick skillet or frying pan over medium heat, adding a little coconut oil or butter.
6. For each pancake, ladle about 1/4 cup (60 ml) of batter onto the skillet.
7. Cook until bubbles appear on the surface, which should take around 2-3 minutes.
8. Flip the pancake and cook the other side for another 1-2 minutes or until golden brown.
9. Repeat the process until all the batter is used up.
10. Serve your Blueberry Almond Pancakes hot with your choice of toppings!

Tips

1. Don’t over-mix the batter; it can make the pancakes tough.
2. If the batter seems too thick, add a splash more almond milk to achieve the desired consistency.
3. Frozen blueberries can be used if fresh aren’t available. Just ensure they’re thoroughly defrosted and drained.
4. For an extra almond hit, sprinkle some chopped almonds on top before flipping the pancakes.
5. Always keep an eye on the heat. If the pancakes brown too quickly, reduce the heat slightly.

Serving Suggestions

• These Blueberry Almond Pancakes shine when drizzled with a little extra maple syrup.
• A dollop of Greek yogurt or almond butter adds a creamy texture and a protein boost.
• Consider a side of freshly sliced bananas or strawberries for an added fruity touch.
• Granola sprinkled on top offers a delightful crunch.
• A simple dusting of powdered sugar can elevate the look and sweetness.

AH7 believes in the power of health and fitness, and these Blueberry Almond Pancakes are a testament to that. They’re more than just a treat; they’re an experience. So, the next time you’re looking for a meal that’s both delightful and nourishing, remember these pancakes. They’ll not only satiate your taste buds but also fuel your body in the best possible way!

Blueberry Almond Pancakes

You’ve heard of pancakes, but have you ever sunk your teeth into a stack of delicious, nutritious **Blueberry Almond Pancakes**? Bursting with fruity goodness and the crunchy texture of almonds, these pancakes are a game-changer for the breakfast table. Dive in, and let’s transform your morning!

5 from 2 votes

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Course: Dessert

Total Time: 15 minutes minutes

Nutritions

Nutrition Facts

Blueberry Almond Pancakes

Amount per Serving

Calories

320

% Daily Value*

Fat

 

12

g

18

%

Sodium

 

180

mg

8

%

Carbohydrates

 

45

g

15

%

Fiber

 

6

g

25

%

Sugar

 

10

g

11

%

Protein

 

11

g

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• – Blueberries: 1 cup about 150g
• – Ground almonds or almond meal: 1 cup (240 ml)
• – Whole wheat flour: 1 cup 120g
• – Baking powder: 1 tsp 5 ml
• – Salt: 1/4 tsp 1.25 ml
• – Eggs: 2 large
• – Almond milk: 1 cup 240 ml
• – Maple syrup for sweetness: 2 tbsp (30 ml)
• – Vanilla extract: 1 tsp 5 ml
• – Coconut oil or butter for frying: As required

Instructions

• Begin by whisking together the whole wheat flour, ground almonds, baking powder, and salt in a large mixing bowl. This dry mix forms the foundation for our Blueberry Almond Pancakes.
• In a separate bowl, beat the eggs, adding in the almond milk, vanilla extract, and maple syrup. Mix until well combined.
• Pour the wet mixture into the dry ingredients, stirring them together until just combined. Remember, a few lumps are perfectly fine!
• Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
• Heat a non-stick skillet or frying pan over medium heat, adding a little coconut oil or butter.
• For each pancake, ladle about 1/4 cup (60 ml) of batter onto the skillet.
• Cook until bubbles appear on the surface, which should take around 2-3 minutes.
• Flip the pancake and cook the other side for another 1-2 minutes or until golden brown.
• Repeat the process until all the batter is used up.
• Serve your Blueberry Almond Pancakes hot with your choice of toppings!

Notes

1. Don’t over-mix the batter; it can make the pancakes tough.
2. If the batter seems too thick, add a splash more almond milk to achieve the desired consistency.
3. Frozen blueberries can be used if fresh aren’t available. Just ensure they’re thoroughly defrosted and drained.
4. For an extra almond hit, sprinkle some chopped almonds on top before flipping the pancakes.
5. Always keep an eye on the heat. If the pancakes brown too quickly, reduce the heat slightly.