Almond Berry Pancakes Recipes

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ALMOND BERRY PANCAKES

Whole wheat flour and two kinds of berries add an extra helping of nutrition to these hearty pancakes. It's a breakfast I feel good about eating. -Sarah Haengel, Bowie, Maryland

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 10 pancakes.

Number Of Ingredients 12



Almond Berry Pancakes image

Steps:

  • In a large bowl, combine the flours, sugar, baking powder and salt. In a small bowl, combine the egg, milk, butter and extract; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; sprinkle with berries. Turn when bubbles form on top. Cook until the second side is golden brown. Garnish with confectioners' sugar and additional berries if desired.

Nutrition Facts : Calories 239 calories, Fat 6g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 262mg sodium, Carbohydrate 40g carbohydrate (16g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
2 teaspoons baking powder
Dash salt
1 large egg, room temperature, lightly beaten
1-1/4 cups fat-free milk
2 tablespoons butter, melted
1/2 teaspoon almond extract
1/2 cup fresh raspberries
1/2 cup fresh blueberries
Optional: Confectioners' sugar and additional fresh berries

ALMOND PANCAKES WITH RASPBERRY SYRUP

Almond extract in the batter and crunchy chopped salted almonds sprinkled on top give these pancakes a delightful almond flavor. Maple syrup infused with cooked, mashed raspberries makes the perfect topping.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings (makes about 20 pancakes)

Number Of Ingredients 12



Almond Pancakes with Raspberry Syrup image

Steps:

  • Preheat the oven to 200 degrees F. Bring the raspberries and maple syrup to a boil in a small saucepan over medium heat. Reduce the heat to a simmer and cook until the berries soften and the syrup takes on a pinkish color, 7 to 8 minutes. Remove from the heat and mash the berries with a potato masher or fork. Strain the syrup. Keep warm or set aside to cool to room temperature.
  • Whisk the flour, sugar, baking powder and salt together in a large bowl. Whisk the milk, eggs, vanilla and almond extracts together in a medium bowl until combined. Whisk in the melted butter. Add the milk mixture to the flour mixture and stir until it just comes together in a thick lumpy batter.
  • Heat a large nonstick skillet over medium heat and brush lightly with butter. Drop 2 tablespoons batter for each pancake into the skillet. Cook until bubbles appear on the tops of the pancakes, and the undersides are golden brown, 2 to 3 minutes. Flip the pancakes and continue to cook until golden on the underside and cooked through in the center, about 1 minute more.
  • Transfer to the oven to keep warm and continue to make pancakes until all the batter is used. Serve topped with the raspberry syrup and chopped almonds.

1/2 cup raspberries
1/4 cup pure maple syrup
1 3/4 cups all-purpose flour (See Cook's Note)
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon fine salt
1 1/4 cups milk, at room temperature
2 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
3 tablespoons unsalted butter, melted, plus more for the skillet
Chopped salted almonds, for topping

FLUFFY ALMOND PANCAKES WITH BLUEBERRY RIPPLE YOGURT

Whip up these American-style pancakes for breakfast or brunch. The topping is gorgeously creamy with a tangy blueberry compote running through it.

Provided by Good Food team

Categories     Brunch

Time 30m

Number Of Ingredients 7



Fluffy almond pancakes with blueberry ripple yogurt image

Steps:

  • Put the blueberries in a small pan with 1 tbsp water and simmer over a low heat for 5-8 mins until the berries burst. Increase the heat a little and cook for another 3-4 mins until it's a jam-like consistency, then transfer to a bowl and leave to cool.
  • Stir the flour and baking powder together in a large bowl with a big pinch of salt, then whisk in the vanilla and almond milk until it forms a smooth, thick batter.
  • Heat a little of the oil in a non-stick pan and spoon ½ a ladleful of the pancake mix into the pan. Fry for 4 mins until the edges are set, then flip and fry for another 2-3 mins until both sides are golden. Repeat with a little more oil and batter, until all the pancakes are cooked and you have 12 small-medium sized pancakes. Keep warm in a low oven while you cook the remaining batter, if you like.
  • Briefly fold half of the blueberry compote through the yogurt to give it a ripple effect. Layer the pancakes with the remaining compote, then add a generous dollop of yogurt to serve.

Nutrition Facts : Calories 277 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.94 milligram of sodium

300g self raising flour
1 tsp baking powder
1 tbsp vanilla extract
400-450ml Alpro almond drink , unsweetened
1 tbsp vegetable oil , for cooking
250g blueberries
400g Alpro Simply plain yogurt alternative

BLUEBERRY ALMOND PANCAKES

Rich pancakes that have a great balance of sweet and tart flavors. A grown-up-tasting treat.

Provided by ChefNYC

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 23m

Yield 6

Number Of Ingredients 10



Blueberry Almond Pancakes image

Steps:

  • Place 3 tablespoons butter in a microwave-safe bowl; heat in microwave until melted, 20 to 30 seconds.
  • Whisk flour, sugar, baking powder, and salt together in a bowl.
  • Beat yogurt and eggs together in a bowl; add melted butter and almond extract and beat well. Fold flour mixture into yogurt mixture until batter is well combined. Add water, 1 tablespoon at a time, until batter reaches a pourable consistency.
  • Melt remaining butter in a large skillet or griddle over medium-low heat. Pour 1/4 cup batter into skillet and place 6 to 10 blueberries onto the batter; cook until batter starts to bubble, 1 to 2 minutes. Flip and cook until bottom is lightly browned, about 30 seconds. Repeat with remaining batter and blueberries.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 30.2 g, Cholesterol 92.8 mg, Fat 12.9 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 7.5 g, Sodium 548.9 mg, Sugar 8.7 g

5 tablespoons butter, divided
1 ¼ cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup plain yogurt
2 eggs
1 ½ teaspoons almond extract
¼ cup water, or as needed
1 cup fresh blueberries

ALMOND FLOUR BLUEBERRY PANCAKES

Enjoy these easy to make blueberry pancakes for breakfast! They are made with almond flour and are dairy free, gluten free, and have no refined sugars!

Provided by Personal20

Time 15m

Yield 6

Number Of Ingredients 9



Almond Flour Blueberry Pancakes image

Steps:

  • Mix eggs, honey, water, and vanilla together in a large bowl. Add almond flour, sea salt, and baking soda; mix well. Gently fold in blueberries.
  • Heat coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove and place on a plate. Repeat with remaining batter, adding more coconut oil as needed.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 16.3 g, Cholesterol 93 mg, Fat 20.2 g, Fiber 3.9 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 161.6 mg, Sugar 9.7 g

3 large eggs
2 tablespoons honey
1 tablespoon water
1 tablespoon vanilla extract
1 ½ cups almond flour
¼ teaspoon Himalayan sea salt
¼ teaspoon baking soda
1 cup fresh blueberries
1 tablespoon coconut oil, or as needed

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