EXTRA FLUFFY BLUEBERRY ALMOND PANCAKES

These pancakes are extra thick & fluffy with the addition of Greek yogurt, and are full of fresh blueberries, slivered almonds, and lemon zest.

Serves: 2

Ingredients

1 cup all purpose flour

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

1 egg

½ tsp almond extract

¼ cup slivered almonds

1 cup fresh blueberries

Instructions

1. In a small bowl, combine flour, baking powder, baking soda, ground almonds, sugar, and lemon zest. Set aside.
2. In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix until smooth.
3. Combine wet and dry ingredients. Fold in slivered almonds and blueberries.
4. 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.