Blueberry Almond Butter Pancakes
Try this Blueberry Almond Butter Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 egg
- 2 teaspoons vanilla
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- maple syrup to serve
- 1/4 cup flax seed meal
- 1 1/2 cups whole wheat pastry flour (i use bob's red mill)
- 1 1/4 cups low fat milk
- 1/2 cup stonyfield plain low fat yogurt
- 3 tablespoons justin's maple almond butter
- 1/2 cup blueberries - fresh or frozen
- Carbohydrate 3.29706332936509 g
- Cholesterol 62.6395833300196 mg
- Fat 23.3922191659376 g
- Fiber 0.694716646830241 g
- Protein 1.64772583059119 g
- Saturated Fat 14.804294999546 g
- Serving Size 1 1 Serving (143g)
- Sodium 206.641333246347 mg
- Sugar 2.60234668253485 g
- Trans Fat 1.63783983329606 g
- Calories 229 calories
In a large bowl, whisk together dry ingredients: whole wheat pastry flour through salt.In a separate medium bowl, whisk together wet ingredients: milk through egg. Note: mixture will be slightly lumpy and that's ok!Slowly pour the liquid mixture into the dry mixture and stir until ingredients are just incorporated, being careful not to over mix.Gently fold in blueberries.Pour batter on a pre-heated griddle, about ¼-1/3 cup at a time. When bubbles start to form, it's time to flip. Continue cooking on the second side until golden brown. Repeat until all batter is gone.Serve with warm maple syrup and extra berries.
