Blueberry Almond Pancakes

Start your day with these delicious blueberry almond pancakes, topped with homemade honey poached blueberries. Perfect for breakfast!

I’m not really a breakfast person. I drink a big cup of coffee in the morning around 7am and then don’t usually eat until 2 or 3. Yes, I know this is probably one of the worst things I could do.

Unfortunately, its a bad habit that I like, and don’t know how I could break it. When I do decide to make breakfast, I go all out.

I was started off wanting to make these yummy blueberry orange pancakes, but I surprisingly didn’t have any oranges laying around so had to improvise.

Luckily, I had almonds aplenty. It was also lucky that I had a ton of blueberries because I made the blueberry almond pancakes, and then realized I didn’t have any syrup.

Blueberries poached in honey turned out to be the perfect replacement.

Blueberry Almond Pancakes 

These are kind of like blueberry pancakes on crack. The almonds are awesomely crunchy, the blueberries pop and burst with flavor in your mouth. And don’t let me get started on the awesomeness of honey poached blueberries.

This recipe makes enough for 4 “healthy” portions, or 6 smaller, probably healthier sized portions.

Honey Poached Blueberries

The honey poached blueberries are easy to make and make this breakfast extra special. When served piping hot, you are going to wish for seconds, thirds and another batch for tomorrow’s breakfast!

Looking for more breakfast or brunch recipes?

Try these:

• Egg Bacon Cheese Stuffed Biscuits
• Blueberry Orange Pancakes
• Chocolate Orange Muffin Recipe
• Black Bean Cakes Breakfast Sandwich

Blueberry Almond Pancakes

Start your day with these delicious blueberry almond pancakes, topped with homemade honey poached blueberries. Perfect for breakfast!

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Breakfast

Cuisine: American

Servings: 4 servings

Calories: 702kcal

Author: Jenny Bullistron

Ingredients

Blueberry Almond Pancakes

• 1 ½ cups all-purpose flour
• 3 ½ teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 ¼ cup milk
• 1 large egg
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract
• seeds of one vanilla bean
• 1 cup blueberries
• ½ cup chopped almonds

Honey Poached Blueberries

• 1 cup blueberries
• 1 cup honey

US Customary – Metric

Instructions

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a hole in the center and add the milk, egg, butter, vanilla extract and vanilla bean seeds. Stir until well combined and the batter is smooth. Fold in the blueberries and almonds.
• Heat a skillet or frying pan over medium high heat. Grease the surface with oil or additional butter and use ¼ cup scoops when pouring the batter. Brown on both sides and serve hot with butter and syrup or honey poached blueberries.

Honey Poached Blueberries

• In a small pot, combine blueberries and honey. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes. Stir frequently. Serve hot.

Nutrition

Serving: 1g | Calories: 702kcal | Carbohydrates: 127g | Protein: 12g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 1070mg | Potassium: 385mg | Fiber: 5g | Sugar: 85g | Vitamin A: 485IU | Vitamin C: 8mg | Calcium: 362mg | Iron: 4mg

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