Blueberry Almond Pancackes

adapted from Bobby Deen's recipe.

I am not particularly a pancake person. I prefer french toast any day. And waffles? Eggo is the way to go for me.

But when I came across this not-so-bad-for-you blueberry almond pancake recipe from the lovely Bobby Deen, I thought I would take it on in the kitchen and present Mr. Shiksa with a delicious (hopefully) weekend breakfast.

It was a success!

Only real change I made was white flour instead of wheat like his recipe calls for, since I didn't have any on hand.

I think the almonds paired perfectly with the blueberries. It was a match made in heaven!

I am proud of these photos I took as well, so I wanted to share a lot some with you. I hope you don't mind.

xoxo
The Real Shiksa



Recipe

WW PointsPlus Value: 7 per serving (2 pancakes)

Serves: 4

Ingredients

• 1 cup white whole-wheat flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk

• 1 tablespoon canola oil
• 1 large egg
• 2 cups blueberries
• Nonstick cooking spray
• 1/4 cup maple syrup (I used lite, pts may vary slightly)
• 4 teaspoons toasted sliced almonds

Directions

Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the buttermilk, oil and egg in a medium bowl, and then stir into the flour mixture just until blended. Gently stir in 1 cup of the blueberries. Let the batter stand at room temperature for 10 minutes.

Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Pour the batter into the skillet by scant 1/4 cupfuls. Cook just until bubbles begin to appear at the edges of the pancakes, 2 to 3 minutes. Flip and cook until the pancakes are puffed and browned, about 2 minutes. Repeat with the remaining batter, making a total of 8 pancakes.

Arrange 2 pancakes on each of 4 plates. Top each serving with 1 tablespoon of the syrup and 1 teaspoon of the almonds. Serve with the remaining blueberries.