Almond Berry Pancakes Recipes

Steps:

• Place 3 tablespoons butter in a microwave-safe bowl; heat in microwave until melted, 20 to 30 seconds.
• Whisk flour, sugar, baking powder, and salt together in a bowl.
• Beat yogurt and eggs together in a bowl; add melted butter and almond extract and beat well. Fold flour mixture into yogurt mixture until batter is well combined. Add water, 1 tablespoon at a time, until batter reaches a pourable consistency.
• Melt remaining butter in a large skillet or griddle over medium-low heat. Pour 1/4 cup batter into skillet and place 6 to 10 blueberries onto the batter; cook until batter starts to bubble, 1 to 2 minutes. Flip and cook until bottom is lightly browned, about 30 seconds. Repeat with remaining batter and blueberries.

Steps:

• Mix eggs, honey, water, and vanilla together in a large bowl. Add almond flour, sea salt, and baking soda; mix well. Gently fold in blueberries.
• Heat coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove and place on a plate. Repeat with remaining batter, adding more coconut oil as needed.

Steps:

• In a large bowl, combine the flours, sugar, baking powder and salt. In a small bowl, combine the egg, milk, butter and extract; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; sprinkle with berries. Turn when bubbles form on top. Cook until the second side is golden brown. Garnish with confectioners' sugar and additional berries if desired.

Steps:

• Put the blueberries in a small pan with 1 tbsp water and simmer over a low heat for 5-8 mins until the berries burst. Increase the heat a little and cook for another 3-4 mins until it's a jam-like consistency, then transfer to a bowl and leave to cool.
• Stir the flour and baking powder together in a large bowl with a big pinch of salt, then whisk in the vanilla and almond milk until it forms a smooth, thick batter.
• Heat a little of the oil in a non-stick pan and spoon ½ a ladleful of the pancake mix into the pan. Fry for 4 mins until the edges are set, then flip and fry for another 2-3 mins until both sides are golden. Repeat with a little more oil and batter, until all the pancakes are cooked and you have 12 small-medium sized pancakes. Keep warm in a low oven while you cook the remaining batter, if you like.
• Briefly fold half of the blueberry compote through the yogurt to give it a ripple effect. Layer the pancakes with the remaining compote, then add a generous dollop of yogurt to serve.