Light, fluffy, and bursting with fresh blueberries and a pop of lemon in every bite. Good served with butter and maple syrup or a sprinkle of confectioners sugar.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
294 Calories
Recipe Instructions
Step 1
Whisk flour, baking powder, sugar, and salt together in a large bowl.
Step 2
Mix almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl; stir in butter. Add to the flour mixture; stir just until smooth and gently fold in blueberries.
Step 3
Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.
Step 4
Cook until the pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.
Ingredients
1 tablespoon white sugar
¼ teaspoon salt
1 ½ cups all-purpose flour
1 teaspoon almond extract
2 tablespoons baking powder
1 tablespoon unsalted butter, melted
1 large egg, lightly beaten
1 lemon, zested and juiced
1 cup blueberries
1 cup vanilla-flavored almond milk
½ cup low-fat vanilla Greek yogurt (such as Cabot®)
