Blueberry Almond Pancakes
Prep time
Cook time
Total time
Makes around 8-9 small round, puffed-up pancakes.
Recipe type: Dessert
Serves: 8-9
  • 65g plain flourprint button transparent
  • 65g ground almonds
  • 2 rounded tsps baking powder
  • 1 tbsp maple syrup
  • 1 tsp quality vanilla essence
  • 2 large eggs, beaten
  • 100ml buttermilk (or use regular milk or half-half milk-plain yoghurt)
  • 100g blueberries
  • knob of butter for cooking
  • extra berries and maple syrup to serve
  • cream & flaked almonds to serve optional
  1. Whisk eggs up in large bowl then whisk in the flour, ground almonds and baking powder, followed by the maple syrup, vanilla essence and milk. Whisk well until all thoroughly combined. Leave to stand for around 10 minutes.
  2. Fold in around 75g of the blueberries gently so as not to break them up
  3. Heat a non-stick (cast-iron ideal) omlette pan or flat (not ridged) griddle pan over a high heat. When glowing, turn the heat down a little and toss in a small knob of butter. Ensure the butter is spread across the pan, then pour in one large spoonful of the pancake batter. It will spread a little and rise fairly quickly. Once you see small bubble on the upper surface, flip the pancake over. Each side takes around 3 minutes. You may need a little extra butter between pancakes; note the first pancake may not work out as well as the later ones.
  4. Keep pancakes in a warm oven on a metal plate so they keep warm while you cook each pancake individually.
  5. Serve in a stack with maple syrup, almond flakes and extra blueberries on top. If you make extra (double the mixture), they can be reheated quite successfully covered with foil in a low oven for around 15 mins.
Recipe by The Red Bistro at