Blueberry and almond pancakes
Delight your taste buds with these fluffy Blueberry and Almond Pancakes! Made with self-raising flour, crunchy almonds, and bursting with fresh blueberries, this easy recipe combines the perfect balance of sweetness and nuttiness. Perfect for a delightful breakfast or brunch, each pancake is enriched with milk, a hint of vanilla, and a touch of sugar for an unforgettable flavor experience. Enjoy these pancakes sizzling hot with a pat of butter on top!
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!
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.
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.
Nutrition per serving
4 ServingsCalories 490kcal
Protein 16g
Carbohydrates 72g
Fiber 4.39g
Sugar 16g
Fat 15g
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