Okay, okay, just to be clear and to avoid any nasty comments . . . these are ‘Healthier’ Pancakes. With the addition of almond flour and greek yogurt these flapjacks are packed with protein. They are topped with Blackberry Honey Syrup and Greek Yogurt ‘Sweet Whipped Cream’. So while they are certainly not low-cal, they are full of nutritious and natural ingredients.
But, you can’t go to your hairdresser with a photo of your favorite movie star and expect to walk out looking like Jennifer Aniston. The same applies here, do not make these and expect them to be the exact duplicate of your favorite IHOP special. These pancakes are super dense and filling as opposed to light and fluffy. In fact I could not finish the three pancakes in this photo. This is definitely a stick-to-your-ribs breakfast. The nutty pancakes drizzled with the sweet fruit and topped with a dollop of cream is absolute perfection. I also think the contrasting dark purple of the blackberries and striking white of the cream makes this a gorgeous dish.
Almond Pancakes:
Recipe adapted from AllRecipes – Almond Flour PancakesIngredients:1 cup Flour
1 &1/2 tsp Baking Powder
1 tsp Baking Soda
1 cup Almond Flour (aka Almond Meal)
1 Tb Honey
2 cups Plain Greek Yogurt
2 Eggs
1 Tb Butter (room temperature)Mix together dry ingredients: flour, baking powder, baking soda and almond flour. In a separate bowl, combine the wet ingredients: honey, yogurt, eggs and butter. Next combine the wet and dry mixtures and stir until fully blended. The batter will be much thicker than regular pancake batter. This pancake recipe yields 8-10 pancakes.Preheat nonstick skillet on the medium setting. My burners run hot, so I cooked my pancakes a bit under medium heat. Grease pan with butter (add more butter between each batch of pancakes). I dropped 1/4 cup of batter per pancake. Due to the density of the batter I had to butter the bottom of my spatula and lightly press each pancake to flatten. I then went around the edges to create the round shape. This isn’t a big deal because it gave me something to do while I was waiting for the pancakes to cook. Allow pancakes to cook for 2-3 minutes then flip and cook for another 1-2 minutes. If the middle still smooshes when poked with your finger, cook the pancakes for another 1-2 minutes. Remove from heat and top with Blackberry Honey Syrup and Sweet Yogurt “Whipped Cream”. See below for recipes.
Recipe adapted from AllRecipes – Almond Flour PancakesIngredients:1 cup Flour
1 &1/2 tsp Baking Powder
1 tsp Baking Soda
1 cup Almond Flour (aka Almond Meal)
1 Tb Honey
2 cups Plain Greek Yogurt
2 Eggs
1 Tb Butter (room temperature)Mix together dry ingredients: flour, baking powder, baking soda and almond flour. In a separate bowl, combine the wet ingredients: honey, yogurt, eggs and butter. Next combine the wet and dry mixtures and stir until fully blended. The batter will be much thicker than regular pancake batter. This pancake recipe yields 8-10 pancakes.Preheat nonstick skillet on the medium setting. My burners run hot, so I cooked my pancakes a bit under medium heat. Grease pan with butter (add more butter between each batch of pancakes). I dropped 1/4 cup of batter per pancake. Due to the density of the batter I had to butter the bottom of my spatula and lightly press each pancake to flatten. I then went around the edges to create the round shape. This isn’t a big deal because it gave me something to do while I was waiting for the pancakes to cook. Allow pancakes to cook for 2-3 minutes then flip and cook for another 1-2 minutes. If the middle still smooshes when poked with your finger, cook the pancakes for another 1-2 minutes. Remove from heat and top with Blackberry Honey Syrup and Sweet Yogurt “Whipped Cream”. See below for recipes.
Sweet Yogurt “Whipped Cream”Ingredients:2 cups Plain Greek Yogurt
1 tsp Vanilla (I use Vanilla Paste)
3 Tb HoneyCombine all ingredients and beat with hand mixer for 1-2 minutes. The consistency will be slightly thinner than regular whipped cream. Place a dollop on top of your stack of flapjacks!Click Here for the Blackberry Honey Syrup Recipe.
1 tsp Vanilla (I use Vanilla Paste)
3 Tb HoneyCombine all ingredients and beat with hand mixer for 1-2 minutes. The consistency will be slightly thinner than regular whipped cream. Place a dollop on top of your stack of flapjacks!Click Here for the Blackberry Honey Syrup Recipe.
“Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper. Everything can have drama if it’s done right. Even a pancake.” – Julia Child
Feel free to leave a question/comment or email me directly at wonkywonderful@gmail.com
sophia says
June 10, 2013 atThese looks absolutely wonderful. Thank you for stopping by my blog so glad you did cos now I have found you.
Nicole Harris says
June 10, 2013 atThanks Sophia! I’m so happy you stopped by and enjoyed this recipe 🙂
Mommaof3 says
September 5, 2013 atDo you think the batter could be made the night before.
Nicole Harris says
September 8, 2013 atYeah, I think this batter should be fine if made ahead of time. I hope you enjoy 🙂
jaycee says
November 18, 2013 atI am having a hard time getting the batter to cook right. the bottom side burns but will not cook through to the middle of the pancake. My pancakes are impossible to flip! help?
Nicole Harris says
November 18, 2013 atI’m sorry that you are having issues with these flapjacks! These pancakes are a little trickier to flip than regular pancakes. My burners run a bit hot, so I cook mine below the medium setting. And also be sure to butter the pan and spatula. And importantly for cooking the middle, be sure to use the buttered spatula to gently press the pancake flat. Because the batter is so much thicker than regular pancakes, it doesn’t spread naturally. I hope this helps, Good Luck!