Blueberry-Almond Pancakes With Cinnamon-Toasted Almonds

1. 1

   Preheat a large skillet or griddle to medium heat.

2. 2

   Preheat oven to low heat (180 F - 200 F).

3. 3

   In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda and salt.

4. 4

   In another medium mixing bowl, whisk one egg until frothy.

5. 5

   Then add milk, oil and almond extract; then whisk until combined.

6. 6

   Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once.

7. 7

   Using a 1/4 cup sized measuring cup, pour batter onto a hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand.

8. 8

   Immediately place six blueberries (evenly spaced) on top of each pancake.

9. 9

   Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry.

10. 10

    Turn and cook for another 2 minutes until golden brown.

11. 11

    To keep pancakes hot until ready to serve, place on a heat-resistant plate in the oven on low heat.

12. 12

    Meanwhile, bring a small skillet to medium heat.

13. 13

    Toast the slivered almonds, stirring often, until fragrant and light brown in color (around 8-10 minutes).

14. 14

    Remove from heat, immediately sprinkle with cinnamon and sugar, toss to evenly incorporate and set aside to cool slightly.

15. 15

    Serve pancakes hot with butter, maple syrup and toasted almonds sprinkled on top.

* Per serving · 4 servings · Values may vary.