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Blueberry Almond Butter Pancakes

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These fluffy, protein-packed pancakes are filled with plump, juicy blueberries and creamy maple almond butter.

Traditions have always been important to me but they are even more sacred now that I’m a mother to two young boys. Similar to holidays and birthdays, the growing season in West Michigan is dotted with annual traditions.

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Starting with strawberry picking in June and ending with Pumpkins in October, I love bringing our kids to local farms and orchards to show them where our food comes from. Above is a photo of our oldest peach picking two years ago.

Right now we are in the height of blueberry season which we celebrated by picking 18 pounds together as a family! One of the easiest fruits to preserve, nothing beats a freezer full of ripe berries in the middle of winter.

 

To put those berries to good use, Chef Asher helped me whip up a batch of Almond Butter Blueberry Pancakes made with protein-rich Stonyfield plain yogurt and Justin’s Maple Almond Butter.

It’s no surprise that my family is a huge fan of all-things Stonyfield but did you know they are part of the Made to Matter – Hand Picked by Target program? This collection of 30+ brands including Annie’s, KIND, Ben & Jerry’s and more makes it even easier to make smarter purchases that are good for our environment.

These fluffy pancakes turned out even better than I expected thanks to the maple-scented almond butter and creamy yogurt. The powerful combination of protein, fat and fiber from the whole wheat pastry flour and berries makes this decadent breakfast one you can feel good about feeding your family.

Of course the fact that you’re also protecting our environment by making these beauties is just the cherry (blueberry?) on top.

Your fork is waiting.

Blueberry Almond Butter Pancakes

These fluffy, protein-packed pancakes are filled with plump, juicy blueberries and creamy maple almond butter.
5 from 7 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 177kcal
Author: Liz DellaCroce

Ingredients

  • 1 1/2 cups whole wheat pastry flour I use Bob's Red Mill
  • 1/4 cup flax seed meal
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups low fat milk
  • 1/2 cup Stonyfield plain low fat yogurt
  • 3 tablespoons Justin's Maple Almond Butter
  • 2 teaspoons vanilla
  • 1 egg
  • 1/2 cup blueberries fresh or frozen
  • maple syrup to serve

Instructions

  • In a large bowl, whisk together dry ingredients: whole wheat pastry flour through salt.
  • In a separate medium bowl, whisk together wet ingredients: milk through egg. Note: mixture will be slightly lumpy and that's ok!
  • Slowly pour the liquid mixture into the dry mixture and stir until ingredients are just incorporated, being careful not to over mix.
  • Gently fold in blueberries.
  • Pour batter on a pre-heated griddle, about 1/4-1/3 cup at a time. When bubbles start to form, it's time to flip. Continue cooking on the second side until golden brown. Repeat until all batter is gone.
  • Serve with warm maple syrup and extra berries.

Notes

These pancakes freeze beautifully! Check out my Easy Step-by-Step Guide to Freezing Pancakes to learn how.
Nutrition Facts
Blueberry Almond Butter Pancakes
Amount Per Serving
Calories 177 Calories from Fat 53
% Daily Value*
Total Fat 5.9g 9%
Saturated Fat 0.9g 5%
Polyunsaturated Fat 5g
Cholesterol 29mg 10%
Sodium 386mg 16%
Total Carbohydrates 25.9g 9%
Dietary Fiber 4.4g 18%
Sugars 1.9g
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thelemonbowl

Disclosure: I am proud to be a long term Brand Ambassador for Stonyfield. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.

For even more breakfast ideas, check out my Healthy Breakfast Recipes board!
Follow The Lemon Bowl | Liz Della Croce’s board Healthy Breakfast Ideas on Pinterest.

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Reader Interactions

Comments


  2. There is nothing like eating fresh Blueberry pancakes for breakfast in the morning. Unfortunately they are very difficult to find here. Would you recommend any alternative fruits that can be just as delicious?

    Reply

  3. I made these without the egg– didn’t have one on hand and without the yogurt– dairy allergy over here. Came out awesome!!

    Reply


  4. Hi Liz, I’m new to your site and to the blogging world. I absolutely love your stories and wonderful recipes! They really do inspire me! Keep doing what your doing :) Your blog seems very bright and successful and I aspire to one day be like you. Thank you for the inspiration.
    – Payton x

    Reply

  8. These are so good…my daughter and husband loved them too!! I put some in the freezer for breakfast during the week.

    Reply

  12. These look delicious. I’m in Australia and haven’t heard of maple almond butter (though I’d like to make its acquaintance). Can I substitute almond butter (its ‘crunchy’) and a splash of maple syrup?

    Reply

  19. Blueberry pancakes are my fave! Definitely going to have to give this version a try, I love that there’s yogurt and almond butter involved. Also, so so SO jealous of all that blueberry picking! Wish I had something like that nearby. :)

    Reply


  20. These do look good. I made pancakes this morning using whole wheat hard white flour, kamut, oat flour, ground flax seed, and buttermilk. I added mashed banana to the all of them but 2. YUM!! Of course the usual salt, baking power, baking soda, and a little cinnamon.

    Reply

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