Blueberry and almond pancakes
Blueberry and almond pancakes combine juicy blueberries with crunchy almonds for a nutritious twist on a breakfast classic. This easy recipe yields fluffy pancakes perfect for brunch or breakfast.
Cook time 32 min
Prep time 15 min
Ingredients:
2 cups self-raising flour1/3 cup almonds
2 tbsp sugar
1.50 cups milk (1% fat)
1 egg
1 tsp vanilla extract
1 cup blueberries
2 tbsp butter
Blueberry and almond pancakes are a delightful twist to the classic breakfast favorite. The combination of juicy blueberries and crunchy almonds make these pancakes both nutritious and delicious. Perfect for a weekend breakfast or brunch, this recipe is easy to follow and sure to please everyone at the table.
Instructions:
- In a large mixing bowl, combine the self-raising flour, chopped almonds, and sugar. Mix well to ensure all dry ingredients are evenly distributed.
- In a separate medium bowl, whisk together the milk, egg, and vanilla extract until well blended.
- Create a well in the center of the dry ingredients. Pour the wet mixture into the well. Gently stir until just combined. The batter should be slightly lumpy; avoid over-mixing.
4. Fold in Blueberries:
- Gently fold in the blueberries into the batter, being careful not to crush them.
- Preheat a non-stick frying pan or griddle over medium heat. Add a small amount of butter and allow it to melt, spreading it evenly over the surface.
- For each pancake, pour approximately 1/4 cup of batter onto the hot pan. Cook for 2-3 minutes or until bubbles form on the surface and the edges begin to look set. Flip the pancake and cook for an additional 2 minutes or until golden brown.
- Transfer the cooked pancakes onto a serving plate. Keep them warm by covering with a clean kitchen towel or placing them in a low oven (around 200°F/90°C) while you cook the remaining batter.
8. Finish and Enjoy:
- Serve the pancakes warm with your favorite toppings such as maple syrup, extra butter, or a sprinkle of powdered sugar. Enjoy your delicious blueberry and almond pancakes!
Your blueberry and almond pancakes are ready to serve! Enjoy them warm, topped with a drizzle of maple syrup and a sprinkle of powdered sugar if desired. The combination of fluffy pancakes, sweet blueberries, and nutty almonds will surely make these a family favorite.
Blueberry and almond pancakes FAQ:
A non-stick frying pan or griddle around 10-12 inches in diameter works well for cooking blueberry and almond pancakes. This size allows you to cook multiple pancakes at once without crowding.
Pancakes are done when bubbles form on the surface and the edges start to look set. After flipping, they should be golden brown and cooked through in about 2-3 minutes on each side.
Yes, you can store leftover pancakes in the refrigerator for up to 3 days. Place them in an airtight container. To reheat, microwave for 20-30 seconds or warm them on a skillet.
If you don't have self-raising flour, you can make your own by combining all-purpose flour with baking powder. For every cup of self-raising flour, use 1 cup of all-purpose flour plus 1½ teaspoons of baking powder.
Yes, you can substitute the milk with a dairy-free alternative like almond milk or oat milk. Ensure the butter is replaced with a plant-based alternative if desired.
Tips:
- To make your pancakes even fluffier, let the batter rest for about 10 minutes before cooking.
- If you prefer a stronger almond flavor, you can replace the vanilla extract with almond extract.
- Ensure the pan is hot enough before pouring the batter to achieve a beautiful golden-brown color.
- You can substitute the self-raising flour with all-purpose flour and add 1 tablespoon of baking powder for similar results.
- If you want thicker pancakes, reduce the amount of milk slightly.
- Lightly toast the almonds before adding to the batter for an extra crunchy texture.
Nutrition per serving
4 ServingsCalories 490kcal
Protein 16g
Carbohydrates 72g
Fiber 4.39g
Sugar 16g
Fat 15g
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