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Photo:Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley
Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley
Active Time:20 minsTotal Time:20 minsServings:5Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:5
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:5
Servings:
5
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupwhole-wheat flour½cupall-purpose flour1tablespoonbaking powder¼teaspoonsalt1 ½cupsunsweetened plain almond milkorother nondairy milk1large egg3tablespoonsgranulated sugar2tablespoonscanola oil, divided1teaspoongrated lemon zest, plus more for garnish½teaspoonvanilla extract1 ½cupsfresh blueberries, dividedMaple syrup and toasted almonds (optional)
Cook Mode(Keep screen awake)
Ingredients
1cupwhole-wheat flour
½cupall-purpose flour
1tablespoonbaking powder
¼teaspoonsalt
1 ½cupsunsweetened plain almond milkorother nondairy milk
1large egg
3tablespoonsgranulated sugar
2tablespoonscanola oil, divided
1teaspoongrated lemon zest, plus more for garnish
½teaspoonvanilla extract
1 ½cupsfresh blueberries, divided
Maple syrup and toasted almonds (optional)
DirectionsWhisk whole-wheat flour, all-purpose flour, baking powder and salt together in a large bowl.Whisk almond milk (or other milk), egg, sugar, 1 tablespoon oil, lemon zest and vanilla together in a medium bowl; add to the flour mixture and stir until just combined. Fold in 1 cup blueberries.Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Christina DaleyHeat a griddle to 350°F (or heat a large nonstick skillet over medium heat); brush with a little of the remaining 1 tablespoon oil. Working in batches if needed, spoon a heaping 1/4 cup batter for each pancake onto the griddle (or pan); cook until the tops are covered with bubbles, about 3 minutes. Flip and cook until golden brown on the bottoms, about 2 minutes. Repeat with the remaining batter, brushing the griddle (or pan) with oil as needed.Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Christina DaleyTop the pancakes with the remaining 1/2 cup blueberries; garnish with additional lemon zest, if desired. Serve with maple syrup and almonds, if using.Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Christina DaleyOriginally appeared: EatingWell.com, July 2022
Directions
Whisk whole-wheat flour, all-purpose flour, baking powder and salt together in a large bowl.Whisk almond milk (or other milk), egg, sugar, 1 tablespoon oil, lemon zest and vanilla together in a medium bowl; add to the flour mixture and stir until just combined. Fold in 1 cup blueberries.Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Christina DaleyHeat a griddle to 350°F (or heat a large nonstick skillet over medium heat); brush with a little of the remaining 1 tablespoon oil. Working in batches if needed, spoon a heaping 1/4 cup batter for each pancake onto the griddle (or pan); cook until the tops are covered with bubbles, about 3 minutes. Flip and cook until golden brown on the bottoms, about 2 minutes. Repeat with the remaining batter, brushing the griddle (or pan) with oil as needed.Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Christina DaleyTop the pancakes with the remaining 1/2 cup blueberries; garnish with additional lemon zest, if desired. Serve with maple syrup and almonds, if using.Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley
Whisk whole-wheat flour, all-purpose flour, baking powder and salt together in a large bowl.
Whisk almond milk (or other milk), egg, sugar, 1 tablespoon oil, lemon zest and vanilla together in a medium bowl; add to the flour mixture and stir until just combined. Fold in 1 cup blueberries.
Heat a griddle to 350°F (or heat a large nonstick skillet over medium heat); brush with a little of the remaining 1 tablespoon oil. Working in batches if needed, spoon a heaping 1/4 cup batter for each pancake onto the griddle (or pan); cook until the tops are covered with bubbles, about 3 minutes. Flip and cook until golden brown on the bottoms, about 2 minutes. Repeat with the remaining batter, brushing the griddle (or pan) with oil as needed.
Top the pancakes with the remaining 1/2 cup blueberries; garnish with additional lemon zest, if desired. Serve with maple syrup and almonds, if using.
Originally appeared: EatingWell.com, July 2022
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Nutrition Facts(per serving)257Calories8gFat42gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
