Blueberry-Almond Pancakes With Cinnamon-Toasted Almonds

I confess to making breakfast for dinner for my family at least once a week, and I do not feel one ounce of guilt about it. :) This recipe is by far their favorite. These pancakes are lightly almond-flavored with juicy, bursting warm blueberries. Garnishing with cinnamon-toasted almonds adds a nice crunch and depth of flavor.

• Ready In: 25 mins
• Yields: 8 Pancakes

Ingredients

• 1  cup flour
• 1  tablespoon sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup milk
• 2  tablespoons  cooking oil
• 1⁄2 teaspoon  almond extract
• 1⁄2 cup blueberries (fresh or frozen)
• 1⁄4 cup  almonds, slivered
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon cinnamon, ground

Directions

1. Preheat a large skillet or griddle to medium heat. Preheat oven to low heat (180 F - 200 F).
2. In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda and salt.
3. In another medium mixing bowl, whisk one egg until frothy. Then add milk, oil and almond extract; then whisk until combined.
4. Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once.
5. 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.
6. Immediately place six blueberries (evenly spaced) on top of each pancake.
7. Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry. Turn and cook for another 2 minutes until golden brown. To keep pancakes hot until ready to serve, place on a heat-resistant plate in the oven on low heat.
8. Meanwhile, bring a small skillet to medium heat. Toast the slivered almonds, stirring often, until fragrant and light brown in color (around 8-10 minutes). Remove from heat, immediately sprinkle with cinnamon and sugar, toss to evenly incorporate and set aside to cool slightly.
9. Serve pancakes hot with butter, maple syrup and toasted almonds sprinkled on top.