Almond Cranberry Whole Wheat Pancakes
Slivered almonds provide a satisfying crunch, and the cranberries are soft pockets of flavour in these Almond Cranberry Whole Wheat Pancakes - a delicious Saturday morning breakfast.
breakfast for dinner
whole wheat flour
handful slivered almonds
handful dried cranberries
In a large bowl, stir together flour, sugar, and baking powder.
In a medium bowl, whisk together egg, milk, vanilla, and melted butter.
Make a well in the dry ingredients and pour in all wet ingredients. Stir until just combined. Gently fold in almonds and cranberries.
On a lightly greased griddle or frying pan, pour approx 1/4 batter for each pancake, spreading batter to flatten.
Cook for approx 2 minutes, until bubbles form and edges are slightly dry; flip and cook another 1-2 minutes.
Top with more slivered almonds, butter, and maple syrup.
Recipe yields 6 pancakes, feeding approx 2 people. Double the recipe to feed 4.
Almond Cranberry Whole Wheat Pancakes https://www.breakfastfordinner.net/almond-cranberry-whole-wheat-pancakes/