Mother's Day Pancakes

David Venable

Prep Time: 5 minutes

Serves: 12

Ingredients

  • 1-1/3 cups whole-wheat flour
  • 1 cup almond flour
  • 1/3 cup quick-cooking oats
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 5 Tbsp butter, melted
  • 3 Tbsp sugar or sugar substitute
  • 1 tsp salt
  • 2-1/2 cups reduced-fat buttermilk
  • 2 eggs, beaten
  • 1–2 cups slivered or sliced almonds
  • 1–2 cups fresh blueberries
  • Maple syrup, for serving

Directions

In a large mixing bowl, whisk whole-wheat flour, almond flour, oats, baking powder, baking soda, butter, sugar, salt, buttermilk, and eggs until combined.

Heat a non-stick pan or griddle over medium heat. Pour 1/4 cup of batter onto the heated pan in a circular motion. As the pancakes cook, top with almonds and blueberries.

When bubbles begin to form on the surface of the pancake, flip with a spatula and cook until golden, roughly 2–3 minutes. Remove from the pan and repeat with the remaining batter.

Serve with maple syrup. Enjoy!

Cook's Notes

Simply swap the blueberries for Mom’s berry of choice if desired.

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