Happy Wednesday! How are you all doing? I’ll be honest, I am currently living for Sunday morning – purely because I get to have these Almond and Blueberry Pancakes again!
So I’ve not been keeping it quiet, but I also haven’t been shouting it from the rooftops – I’ve been following the 90 Day Body Plan from The Body Coach Joe Wicks. I’m currently a third of the way into Cycle 2 (my 2nd set of 30 days) and I’ll be honest – I am loving Cycle 2 more than Cycle 1 purely because there are so many more recipes and I enjoy the weights workouts more than last cycle’s cardio and ab work. One of my favourite things so far to try has been the almond and blueberry pancakes I’m sharing with you today.
But with Sunday being Father’s Day here in the UK, I thought why not make these almond and blueberry pancakes for both myself and Dad? And I’ll make Mum some too, just so we can all have a tasty breakfast! Now the idea of the recipes I’ve been sent is they’re tailored to my food requirements to match the workouts and my measurements. But Mum and Dad have tried a few of the recipes with me, so I thought why not share this one with them too!
Almond and Blueberry Pancakes
Please note that the below ingredients are for 1 serving. I’ll be multiplying everything by 3 for Sunday, so just work with it whatever way works best for you! This recipe contains ground almonds. To make it nut-free, you can use the same amount of desiccated coconut.
Almond & Blueberry Pancake Ingredients:
- 30g ground almonds
- 20g rolled oats
- half a teaspoon baking powder
- 1 medium egg
- 50ml unsweetened almond milk
- 3tsp honey
- Pinch of salt
- half a teaspoon coconut oil
- 1tbsp yoghurt (eg Greek, natural, soya)
- 80g blueberries
- Combine your ground almonds, rolled oats, baking powder, egg, almond milk, half the honey and a pinch of salt in a liquidiser and blend until smooth (NB – I didn’t – I put everything in a bowl and used a hand blender which worked just as well!)
- Melt the coconut oil in a non-stick frying pan over a medium-high heat.
- Fry large spoonfuls of the batter until bubbles form on the surface (approx 1 minute) before flipping and cooking for a further 30 seconds approx.
- Do this until you have used all the batter – transferring the cooked pancakes onto a plate that can be kept warm in the oven while they wait.
- Stack your pancakes on your plate and top with the yoghurt.
- Drizzle over the remaining honey and serve with the blueberries over the top.
And there you have it! These almond and blueberry pancakes took me approximately 20 minutes to make last week when I made for just myself. Serve them with a cup of tea or coffee for the perfect Sunday morning brunch, and treat yourself this weekend! Or don’t wait until the weekend if you’re furloughed and not having to rush out in the morning. They’re even better if you can find someone to do the dishes for you afterwards!
Have you tried almond and blueberry pancakes before? Or do you plan on making them now? Let me know in the comments below! Or if you’re looking for a more basic pancake recipe, why not check out my post here on the perfect basic pancakes?