Try this Blueberry-Almond Griddle Cakes recipe, or contribute your own.
Suggest a better descriptionCombine 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
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Serving Size: 1 Serving (168g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 176 | ||
Calories from Fat: 65 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 55.3mg | 17 % | |
Sodium 252.8mg | 9 % | |
Potassium 202.8mg | 5 % | |
Total Carbohydrate 25.2g | 7 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 23g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 176
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