Recipe

Blueberry Banana-Almond Pancakes

Ingredients
1 cup flour
½ cup almond flour
¼ cup buttermilk powder
1 tbsp. sugar
1 ¼ tsp. baking powder
¼ tsp. baking soda
1 pinch kosher salt
1 cup sparkling water
1 banana, mashed
1 egg, lightly beaten
1 tbsp. Kowalski's Unsalted Butter, melted
- canola oil, for greasing the pan
6 oz. (approx. ½ pt.) fresh blueberries
Directions
  1. In a medium mixing bowl, whisk together flours, buttermilk powder, sugar, baking powder, soda and salt.
  2. In a separate bowl, whisk together water, banana, egg and butter.
  3. Add wet mixture to dry mixture; whisk until just moistened.
  4. Lightly coat a large nonstick skillet or griddle with oil; heat to medium. Wipe skillet with a paper towel to coat pan evenly and absorb excess oil.
  5. Working in batches, scoop batter onto skillet, forming 4-5" circles; top pancakes with blueberries. Cook until edges are set and dry and bubbles begin to burst on the surface (2-5 min.). Flip pancakes; cook until golden-brown on the bottom (1-3 min.). Wipe skillet clean; re-oil, wipe and repeat with remaining batter.
  6. Serve immediately with desired toppings or keep warm in a 200° oven until all pancakes are done.

 

Tasty Tips:

  • If desired, replace almond flour with all-purpose flour. Find almond flour in the Baking Aisle.
  • If desired, replace buttermilk powder and water with low-fat buttermilk. Find buttermilk powder in the Baking Aisle.
  • Pancakes may be frozen for at least 3 months, tightly wrapped, with freezer or waxed paper between pancakes. You can microwave individual pancakes without thawing them (about 1 min. each).