How To Make Fluffy Almond Pancakes with Blueberry Ripple Yogurt
No breakfast is complete without hot stacks of delicious pancakes! You may not be a morning person now, but with our yummy pancake recipes you certainly will be! There’re easy recipes for all kinds of different pancakes. We have thick and thin pancakes and ones with fruits like blueberries and banana. Don’t forget fluffy, Japanese-inspired pancakes! Not to mention pancakes made with potatoes and pumpkins (not flour)! Whatever pancake recipes you want to try, we have it here.
Serves:
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1/4 cup almond milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup blueberries
- 2 tbsp maple syrup
- 1 cup Greek yogurt
Instructions
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In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and salt.
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In a separate bowl, whisk together the buttermilk, almond milk, melted butter, vanilla extract, and eggs.
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Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
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Heat a non-stick skillet or griddle over medium heat. Spoon about 1/4 cup of batter onto the skillet for each pancake.
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Cook until bubbles form on the surface of the pancakes, then flip and cook for an additional 1-2 minutes, or until golden brown.
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In a small saucepan, combine the blueberries and maple syrup. Cook over medium heat until the blueberries burst and release their juices, about 5 minutes. Remove from heat and let cool slightly.
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In a small bowl, swirl together the Greek yogurt and blueberry sauce to create a ripple effect.
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Serve the almond pancakes hot with a dollop of the blueberry ripple yogurt on top.
Nutrition
- Calories : 300kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 95mg
- Sodium : 400mg
- Total Carbohydrates : 40g
- Dietary Fiber : 3g
- Sugars : 10g
- Protein : 10g
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