It’s simple to make and kids will adore it. Add sliced black olives or other favorite pizza toppings as a garnish.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon white sugar
- ¼ teaspoon salt
- 1 cup vanilla-flavored almond milk
- ½ cup low-fat vanilla Greek yogurt (such as Cabot®)
- 1 large egg, lightly beaten
- 1 lemon, zested and juiced
- 1 teaspoon almond extract
- 1 tablespoon unsalted butter, melted
- 1 cup blueberries
Instructions
- Whisk flour, baking powder, sugar, and salt together in a large bowl.
- Mix almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl; stir in butter. Add to the flour mixture; stir just until smooth and gently fold in blueberries.
- Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.
- Cook until the pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 946 mg |
| Sugars | 10 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I was OK…
I love it
Sounds good!
Good
Kids and I did not like this much – next time will try and omit the almond extract and add a bit more sugar – has potential but to overpowering – followed recipe to the T
My gosh these are amazing! I didn’t have a lemon, so used about 2 tbsp of lemon juice and some lemon zest I had (maybe 2 tsp?). Also only had unsweetened almond milk, so I added 1/2 tsp of vanilla to the mix. Lastly, I added 1 tbsp of butter. I never mix my berries into the batter. I lay out the pancakes on the griddle and add the berries on top before I flip them. This allows you to get more berries and makes it even in each pancake. I got 9 pancakes from this and used probably 1 1/2 cups of blueberries. The batter is very thick, but they are surprisingly light in taste. Amazing!
Tasted very strongly of baking powder. I think there was a mistake in the recipe. I threw them away.
We love this recipe too much for words! It bursts with everything that was added to it in each bite. We substituted milk with vanilla extract and almond extract instead of vanilla flavored almond milk. These were absolutely perfect! Melt in your mouth and great with syrup. Will definitely make again.
Great recipe. I did substitute the almond extract for vanilla extract. I also used whole milk since that is what I had on hand. The pancakes were light and fluffy with crispy edges, just how I like them. I will keep this recipe and definitely make it again.
These were fantastic! My daughter used extra blueberries (a pint) and added extra sugar for a total of 3T because we ate them just with butter (no syrup.) We will definitely make these again! I think they are my favorite pancakes ever!
I made these lemon flavor yummy berry good pancakes gluten free and sugar free by substituting out the white flour,sugar with finely ground almond flour and Swerve sweetner. I also used vanilla Too Good yogurt because that is the only type of Greek yogurt I can eat for my low carb diet. These pancakes are also good to make and freeze for busy week day breakfasts.
Delicious! I loved this recipe. It was really easy to make and it turned out great