Extra Fluffy Almond Blueberry Pancakes- greek yogurt makes these pancakes so thick and fluffy

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh
  • 1 tsp Lemon, zest

• Refrigerated

  • 6 tbsp Almond milk
  • 1 Egg

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Almond extract
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tbsp Granulated sugar

• Nuts & Seeds

  • 2 tbsp Almonds, ground
  • 1/4 cup Almonds

• Dairy

  • 3/4 cup Greek yogurt

Found on sweetpeasandsaffron.com

Description

Ingredients

• 1 cup all purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• 2 tbsp ground almonds
• 2 tbsp granulated sugar
• 1 tsp lemon zest
• ¾ cup Greek yogurt
• 6 tbsp almond milk, or any milk {see note}
• 1 egg
• ½ tsp almond extract
• ¼ cup slivered almonds
• 1 cup fresh blueberries

Directions

• In a small bowl, combine flour, baking powder, baking soda, ground almonds, sugar, and lemon zest. Set aside.
• In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix until smooth.
• Combine wet and dry ingredients. Fold in slivered almonds and blueberries.
• 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)