Recipe courtesy of Bobby Deen
Blueberry-Almond Griddle Cakes
Total:
30 min
Prep:
10 min
Inactive:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
10 min
Inactive:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
10 min
Inactive:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 cup white whole-wheat flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon canola oil
  • 1 large egg
  • 2 cups blueberries
  • Nonstick cooking spray
  • 1/4 cup maple syrup
  • 4 teaspoons toasted sliced almonds

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

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