346kcal
14g
9g
52g
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp ground almonds
- 2 tbsp granulated sugar
- 1 tsp lemon zest
- 3/4 cup Greek yogurt
- 6 tbsp almond milk or any milk
- 1 egg
- 1/2 tsp almond extract
- 1/4 cup slivered almonds
- 1 cup fresh blueberries
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In a small bowl, combine flour, baking powder, baking soda, ground almonds, sugar, and lemon zest. Set aside.
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In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix until smooth.
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Combine wet and dry ingredients. Fold in slivered almonds and blueberries.
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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)
Recipe By:
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