10 de noviembre de 2016




by Two Peas & Their Pod


  • 2 cups white whole wheat flour or whole wheat flour
  • 2 tablespoons coconut sugar or brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups unsweetened vanilla almond milk
  • 2 large eggs, slightly beaten
  • 1/4 cup coconut oil, melted and cooled
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • 1/3 cup chopped Blue Diamond Whole Natural Almonds
  • Extra blueberries, chopped almonds, and maple syrup, for serving


  1. In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together milk, eggs, coconut oil, almond extract, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix. Gently stir in the blueberries and almonds. The batter will be slightly lumpy.
  2. Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/3 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone. Serve warm with extra blueberries, chopped almonds, and maple syrup, if desired.
Note-these pancakes freeze well. To freeze, place cooled pancakes in a freezer bag or freezer container. Reheat the pancakes in the microwave or toaster. Pancakes will keep in the freezer for up to 1 month.

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