Extra Fluffy Blueberry Almond Pancakes

Prep: 10 mins

Cook: 10 mins

Level: Easy

Serves: Updated

2

Description

These thick and fluffy Greek yogurt pancakes are packed with blueberries and a quadruple dose of almonds!

Ingredients

• 1 cup All-purpose Flour
• ½ teaspoons Baking Powder
• ½ teaspoons Baking Soda
• 2 Tablespoons Ground Almonds
• 2 Tablespoons Granulated Sugar
• 1 teaspoon Lemon Zest
• ¾ cups Greek Yogurt
• 6 Tablespoons Almond Milk {or Any Kind Of Milk}
• 1  Egg
• ½ teaspoons Almond Extract
• ¼ cups Slivered Almonds
• 1 cup Fresh Blueberries

• 1 cup All-purpose Flour
• ½ teaspoons Baking Powder
• ½ teaspoons Baking Soda
• 2 Tablespoons Ground Almonds
• 2 Tablespoons Granulated Sugar
• 1 teaspoon Lemon Zest
• ¾ cups Greek Yogurt
• 6 Tablespoons Almond Milk {or Any Kind Of Milk}
• 1  Egg
• ½ teaspoons Almond Extract
• ¼ cups Slivered Almonds
• 1 cup Fresh Blueberries

Preparation

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 1/4-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).

Serve with syrup, additional blueberries and almonds.