Extra Fluffy Blueberry Almond Pancakes

• 1 cup All-purpose Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 2 Tablespoons Ground Almonds
• 2 Tablespoons Granulated Sugar
• 1 teaspoon Lemon Zest
• 3/4 cups Greek Yogurt
• 6 Tablespoons Almond Milk, Or Any Kind Of Milk
• 1 Egg
• 1/2 teaspoons Almond Extract
• 1/4 cups Slivered Almonds
• 1 cup Fresh Blueberries

1. In a small bowl, combine flour, baking powder, baking soda, ground almonds, sugar, and lemon zest. Set aside.
2. In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix until smooth.
3. Combine wet and dry ingredients. Fold in slivered almonds and blueberries.
4. Heat a frying pan over medium heat; spray with oil. Cook 1/4-cup pancake portions for 2 minutes on the first side (or until edges have set and bottom is golden). Flip and cook for 1 minute on the other side (or until golden and cooked through).
5. Serve with syrup, additional blueberries and almonds.

allpurpose, baking powder, baking soda, ground almonds, sugar, lemon zest, greek yogurt, almond milk, egg, almond extract, ubc, fresh blueberries

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/extra-fluffy-blueberry-almond-pancakes/ (may not work)