Gower's Blueberry And Almond Pancakes

These Gower's Blueberry and Almond Pancakes are a delightful treat, perfect for a leisurely weekend breakfast or brunch.

Vegetarian Low Sugar Breakfast/Brunch Gower Blueberry Almond Pancakes
Gower's Blueberry And Almond Pancakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp granulated sugar
  • 1 1/4 cups almond milk
  • 1/4 cup almond extract
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 cup fresh blueberries
  • 1/4 cup sliced almonds

Instructions

  1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  2. In a separate bowl, whisk together the almond milk, almond extract, melted butter, and egg.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
  5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  6. Serve the pancakes topped with sliced almonds and additional blueberries, if desired.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
15 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
8g
Fat
10g

Supplies

Mixing bowl Whisk Skillet or griddle Spatula

Tools

Stovetop

Serving suggestions

Serve with a drizzle of maple syrup and a side of crispy bacon or fresh fruit.

Tips & tricks

For extra fluffy pancakes, avoid overmixing the batter. It's okay if there are a few lumps remaining.

Cost

$10