Ingredients
1 cup all purpose flour (or sub)
½ tsp baking powder
½ tsp baking soda
2 tbsp ground almonds
2 tbsp granulated sugar
1 tsp lemon zest
¾ cup Greek yogurt
6 tbsp almond milk, or any milk {see note}
1 egg
½ tsp almond extract
¼ cup slivered almonds
1 cup fresh blueberries
Instructions
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 ¼ 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)
Notes :
Batter will be quite thick...you will need to flatten pancakes slightly with
the back of a spoon.
If batter is too thick, add more milk one tbsp at a time.
½ tsp baking powder
½ tsp baking soda
2 tbsp ground almonds
2 tbsp granulated sugar
1 tsp lemon zest
¾ cup Greek yogurt
6 tbsp almond milk, or any milk {see note}
1 egg
½ tsp almond extract
¼ cup slivered almonds
1 cup fresh blueberries
Instructions
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 ¼ 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)
Notes :
Batter will be quite thick...you will need to flatten pancakes slightly with the back of a spoon.
If batter is too thick, add more milk one tbsp at a time.
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