Blueberry Almond Butter Pancakes
These fluffy, protein-packed pancakes are filled with plump, juicy blueberries and creamy maple almond butter.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 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
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.
Calories: 177kcal | Carbohydrates: 25.9g | Protein: 7g | Fat: 5.9g | Saturated Fat: 0.9g | Polyunsaturated Fat: 5g | Cholesterol: 29mg | Sodium: 386mg | Fiber: 4.4g | Sugar: 1.9g