Recipe for cooking blueberry almond pancakes

Breakfast Recipes :: Waffles, Pancakes and French Toast

Blueberry Almond Pancakes

2 1/2 c. flour
1 1/2 Tbsp. baking powder
1/3 c. sugar
2 tsp. almond extract or flavoring
3 Tbsp. vegetable oil
1 egg
2 c. buttermilk
1/3 c. water
2 c. blueberries
1/2 c. toasted slivered almonds, ground

Mix all dry ingredients together and set aside.

In a separate bowl add all liquid ingredients and whisk together until egg is mixed in well. Slowly add liquid ingredients to the dry mixture. Stir until mixture is smooth. Fold in blueberries and almonds.

Spray a griddle with nonstick spray and pour one c. of the batter onto the griddle. Cook over med. heat until bubbles form on pancakes and then flip to cook on the other side.

Serve with blueberry syrup.

Yield: 12 pancakes.

NOTE: To toast the almonds, place on a baking sheet at 350 degrees F for 20 mins. or until brown. Stir almonds halfway through baking to ensure even browning.