Almond Berry Pancakes Recipe

5 4 6
Almond Berry Pancakes Recipe
Almond Berry Pancakes Recipe photo by Taste of Home
Publisher Photo

Almond Berry Pancakes Recipe

Read Reviews
5 4 6
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min./batch
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min./batch

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • Dash salt
  • 1 egg, 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

Directions

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. Yield: 10 pancakes.
Originally published as Almond Berry Pancakes in Simple & Delicious August/September 2012, p55

Nutritional Facts

2 pancakes: 239 calories, 6g fat (3g saturated fat), 56mg cholesterol, 262mg sodium, 40g carbohydrate (16g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

Popular Videos

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • Dash salt
  • 1 egg, 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
  1. 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.
  2. 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. Yield: 10 pancakes.
Originally published as Almond Berry Pancakes in Simple & Delicious August/September 2012, p55

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAlmond Berry Pancakes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Queenlalisa User ID: 15400 271475
Reviewed Aug. 7, 2017

"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!"

MY REVIEW
cbenne12 User ID: 7424916 228286
Reviewed Jun. 21, 2015

"simple and tasty."

MY REVIEW
Sprucetree18 User ID: 6006412 184968
Reviewed Feb. 23, 2014

"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...."

MY REVIEW
copelah User ID: 1282457 212621
Reviewed Jul. 16, 2012

"easy and delicious. Only made with blueberries as that was all I had on had. Added some strawberries also."

Loading Image