Sweet Peas and Saffron · by Annie★ 5.0 (1)
Deep Dish Pancakes with Blueberries and Almonds
NUTRITION · PER SERVING45M COOK
CAL 14%·PRO 23%
CARBS 40G60% OF CAL
5G FIBER20G OTHER16G TOTAL SUGAR
FAT 7G23% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Blueberry and almond pancakes baked in a single skillet, made tart with lemon and creamy with Greek yogurt. A hands-off breakfast for four that cooks entirely in one pan.
mainamericanbaked goodeggs🍳 skillet🔥 ovenvegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup all purpose flour (fluffed, spooned, leveled)
- 2 tablespoons sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- zest from 1/2 a lemon
- 3/4 cup Greek yogurt
- 1/2 cup milk
- 1 large egg
- 1/2 teaspoon almond extract
- 1 cup blueberries (reserve 1/4 cup for the top of the pancakes; make sure they are as dry as possible)
- 1/4 cup sliced almonds
At a glance
PER SERVING · TIME 45M
CAL 14%·PRO 23%
CARBS 40G60% OF CAL
5G FIBER20G OTHER16G TOTAL SUGAR
FAT 7G23% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 200mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 160mg
- Calcium
- 88mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 200MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.