Pancakes.
I know it’s well established that I love food…and have many, many favorites. But I seriously think pancakes are my absolute favorite.
Okay, okay…one of my absolute favorites!!
(Honestly, how can anyone choose just one favorite?!?)
And these golden discs of deliciousness just go to further prove why my love for pancakes will never falter! Prepare yourself for bursts of blueberry and almond crunch that are absolutely to die for!
Whole Wheat Blueberry Almond Pancakes
This recipe makes a fairly large batch of scrumptious pancakes. You can halve the ingredients if you'd like, or just freeze the leftovers for busy mornings ahead (my personal favorite). :)
Ingredients:
- Flour (whole wheat pastry) - 3 cups
- Baking powder (aluminum-free) - 2 tsp.
- Cinnamon (ground) - 1 tsp.
- Nutmeg (ground) - 1/2 tsp.
- Salt (pure) - pinch or 2
- Yogurt whey - 3 1/2 cups (substitute with buttermilk or milk, if needed)
- Eggs - 3
- Vanilla extract (pure) - 2 tsp.
- Almond extract (pure) - 1 tsp.
- Lemon extract (pure) - 1 tsp. (you could also use fresh lemon juice; we were out!)
- Blueberries - 2 cups
- Almonds (raw) - 1/3 cup chopped (plus extra for sprinkling)
Instructions:
Combine the flour, baking powder, and spices in a large bowl. Stir to mix well.
In a separate bowl, whisk together the yogurt whey, eggs, and extracts.
Add the wet mixture to the dry mixture and stir just until the dry ingredients are moistened.
Fold in the blueberries and almonds.
Prepare the pancakes as desired (we love our pancake maker!!).
Top with a dollop or two of Greek yogurt (especially if you're addicted to it like me!). Drizzle with pure maple syrup. Sprinkle with almonds.
Devour.
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