For a new morning favorite for the family, try these simple and delectable pancakes cooked with Almond Breeze® Vanilla almondmilk with fresh or frozen blueberries.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 pancakes |
Ingredients
- 1 cup Blue Diamond Almond Flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 large egg
- 1 teaspoon lemon juice
- ½ cup Almond Breeze Unsweetened Vanilla almondmilk
- 2 tablespoons vegetable oil
- ½ cup fresh blueberries, or more to taste
Instructions
- Preheat griddle to 350 degrees F or heat frying pan over medium heat until a fleck of water “dances” in the pan.
- Whisk almond flour, sugar, salt, baking powder, and baking soda. Add egg, lemon juice, almondmilk, and oil. Whisk until combined (batter may be slightly lumpy).
- Gently fold in desired amount of blueberries.
- Cook pancakes immediately, flipping halfway, on griddle or in pan greased with cooking spray. Serve warm with syrup.
- If using frozen blueberries, make sure they are thawed and well rinsed and drained before making pancakes.
Nutrition Facts
| Calories | 120 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 233 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Try them made with peach slices that are patted dry on a paper towel and then laid out on top of the uncooked side of each pancake. Then flip the pancake when the bottom is done and the peaches and the other side of the pancake cook together and peaches warm up and brown a bit. I use oil in the pan instead of cooking spray. It helps for more “crispiness” and prevents sticking or crumbling because the peaches are a bit heavy. I then serve them peaches-side-up with a dollop of plain yogurt and then the maple syrup. Yum.