Blueberry-Almond Griddle Cakes

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: 10 min
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

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Directions

Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the buttermilk, oil and egg in a medium bowl, and then stir into the flour mixture just until blended. Gently stir in 1 cup of the blueberries. Let the batter stand at room temperature for 10 minutes.

Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Pour the batter into the skillet by scant 1/4 cupfuls. Cook just until bubbles begin to appear at the edges of the pancakes, 2 to 3 minutes. Flip and cook until the pancakes are puffed and browned, about 2 minutes. Repeat with the remaining batter, making a total of 8 pancakes.

Arrange 2 pancakes on each of 4 plates. Top each serving with 1 tablespoon of the syrup and 1 teaspoon of the almonds. Serve with the remaining blueberries.

Per Serving: 267 Cal; 6 g Protein; 5 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 51 g Carb; 3 g Fiber; 22 g Sugar; 154 mg Calcium; 2 mg Iron; 366 mg Sodium; 2 mg Cholesterol

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  • on January 04, 2013

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    GREAT!!!!!!!!! I've never had whole wheat pancakes, and the way bobby created this recipe, it's the best ever. I will definitely be doing this again.

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  • on November 20, 2012

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    VERY good, the only thing I didn't do was the almonds......Try it you will not regret it

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  • on January 22, 2012

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    Made these pancakes this morning. Didn't have buttermilk so just added some vinegar to skim milk. Also did not add all the blueberries to batter. Cooked half of them with a touch of water and a sprinkle of sugar. Spooned on top of pancakes in lieu of syrup. These are simple and delicious. Would recommend to any pancake lover.

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