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
Ingredients
- 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
Reviews
Very easy and tasty. My daughter loves pancakes so we try new recipes together often. We ate it with blueberry syrup and the fresh fruit. It was delicious!
simple and tasty.
Very good! I used fresh raspberries and blackberries (they burst a little when cooking though as they are delicate ). Next time I would cut the almond extract in half, I love almond flavour but I found it just a little too strong in that fake way that extract can taste if there's too much, I'd want it more subtle....
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Easy and delicious. Only made with blueberries as that was all I had on had. Added some strawberries also.