The Pioneer Woman Tasty Kitchen
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Extra Fluffy Blueberry Almond Pancakes

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Level: Easy

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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

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.

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Profile photo of rinabeana

rinabeana on 8.7.2014

Definitely fluffy and delicious! I didn’t have any lemons, so I left out the lemon zest, but I loved the blueberry almond flavor. I used frozen wild blueberries, which are very small. The batter was incredibly thick, so I nearly had to scoop it onto the griddle. The pancakes flattened a little while cooking on the first side, and I smooshed them after I flipped them. They still ended up thick and fluffy… and yummy! Also, not terrible on calories, comparatively speaking. The recipe made enough for my boyfriend and me to have lunch (4 pancakes each) after a morning hike. Only 400 calories, plus 100 calories for 2 tbsp. of maple syrup. Thanks for sharing! P.S. I tried to give this five mitts, but I’m getting an error message after submitting and the rating doesn’t show up.

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