Almond Pancakes with Blackberry Honey Syrup and Greek Yogurt Sweet Cream

What is your favorite meal of the day?  Mine is most certainly breakfast even though I rarely get one as wonderful as these pancakes.  Most mornings I am busy getting ready for work and only have time for a green smoothie.

When my children were little however, I made breakfast most mornings and we were even known to have breakfast food for dinner. And when I say “breakfast food” for dinner, I do not mean cereal.  No!  I would NEVER let my children just have cereal for dinner. A good mother would NEVER do that now would she?  {wink wink}

This week I was out of town happily helping my oldest daughter having her second child and wanted to spoil her when she got home from the hospital so these Almond Pancakes with Blackberry Honey Syrup and Greek Yogurt Sweet Cream from Wonky Wonderful was put on my list of yummy breakfasts to make.

The almond meal in these pancakes gives them a wonderful texture and taste however, I had a little challenge trying to find this ingredient. When I did find it, I was very surprised to see how expensive almond meal is!  Holy Smokes!  I almost changed my mind but decided to press forward and buy the almond meal and I’m glad I did.  It truly added to the flavor of these wonderful pancakes.

Almond Pancakes with Blackberry Honey Syrup and Greek Yogurt Sweet Cream

Wonky Wonderful

Print Recipe Pin Recipe

Course Breakfast

Ingredients

  

• Pancakes
• 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
• For the Blackberry Syrup:
• Blackberries
• Honey
• For the Cream Topping
• 2 cups Plain Greek Yogurt
• 1 tsp Vanilla I use Vanilla Paste
• 3 Tb Honey

Instructions

 

• 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".
• For Blackberry Honey: Mix10-12 oz of blackberries with 3 TBL of honey and let steep overnight. The juice of the blackberries will combine with the honey for a wonderful tasting honey
• For for Cream Topping:
• Combine 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!

Tried this recipe?Let us know how it was!

My daughter loved the freshness of the berries topped with the greek yogurt.  The yogurt topping was a little to tart for my liking but she preferred it which was all that mattered.

I can definitely see me making these again on a lazy Sunday morning after gloriously sleeping in.  Hmmm….Maybe again this weekend?  Better put almond meal  on my grocery list.

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