Blueberry-Almond Griddle Cakes

By pattie_d

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
• 4 teaspoons toasted sliced almonds

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from cookingchanneltv.com

Preparation

Step 1

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.

Per Serving: 267 Cal; 6 g Protein; 5 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 51 g Carb; 3 g Fiber; 22 g Sugar; 154 mg Calcium; 2 mg Iron; 366 mg Sodium; 2 mg Cholesterol