Looking to get more whole grains in your diet but don’t want to miss out on weekend brunch? Try these sweet treats topped with a fresh blueberry sauce.
60 g / 1⁄2 cup All-purpose flour
60 g / 1⁄2 cup Whole wheat flour
10 g / 1 tbsp Baking powder
1 g / 1⁄2 tsp Salt
185 ml / 3⁄4 cup Milk
2 large Eggs, separated
45 g / 3 tbsp Crystal Margarine, melted
30 g / 2 tbsp Granulated sugar
30 ml / 2 tbsp Almond extract
80 g / 1⁄2 cup Almonds, sliced or slivered
250 g / 1 cup Blueberries, fresh or frozen
30 g / 2 tbsp Crystal Margarine
80 g / 1⁄2 cup Granulated sugar
125 ml / 1⁄2 cup Orange juice
Maple syrup, for topping
Extra Crystal Margarine, for cooking and topping
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, almond slices, and salt.
- In a 2-cup measuring cup, beat together the egg yolks, milk, almond extract, and the melted Crystal Margarine with a fork.
- Add the brown sugar and the egg whites to a medium mixing bowl. With an electric mixer set to high speed, beat the egg whites until they reach medium to stiff peaks
- Stir the milk mixture into the flour with a spatula until just combined. Do not overmix, as your pancakes will end up chewy. A few small lumps in your batter are just fine.
- To prepare the blueberry topping, warm a small sauce pot with 2 tbsp of Crystal Margarine over medium heat.
- Once the margarine begins to bubble, add the blueberries, granulated sugar, and orange juice.
- Let the orange juice reduce by half before removing the blueberry topping from the heat. Serve the blueberry sauce warm, or make it ahead of time and serve chilled.
- For the pancakes, pre-heat a large frying pan or griddle to medium-low heat.
- Fold the whipped egg whites into the batter in 3 parts. Doing this in stages will lighten the batter, whereas adding all of the egg whites at once will crush all the air you have trapped in the egg whites.
- Your first few cakes won’t be picture perfect, as it takes time to find that perfect temperature.
- If you want everyone to eat together, turn on your oven to the lowest possible setting. As the pancakes are finished, stack them on an oven safe dish, covered with a damp towel, and place in the oven.
- The blueberry topping from the recipe can be made in a larger batch and kept in the fridge for up to one week. Try it on top of a yogurt and granola parfait