Who doesn't want to wake up on Sunday morning to a stack of moist, warm pancakes?
Here's a recipe I cooked up using half almond flour and Greek yogurt to make these pancakes melt in your mouth.
1 cup flour (sifted)
1 cup almond flour (sifted)
2 cups Greek yogurt
1/8 cup Splenda
2 tsp baking powder
1 tsp almond extract
1/2 tsp salt
Sift the flour. This is especially important for the almond flour/meal, and will help keep the pancakes fluffy. Beat the eggs and combine all ingredients. Add a little cooking spray to your pan and cook on medium heat like normal pancakes. However, these won't bubble like normal pancakes so you'll just have to watch and check every few minutes.
For the blueberry glaze, combine 1 cup blueberries (fresh or frozen), enough water to cover the bottom of a small saucepan and 1/4 cup Splenda. Bring to a boil, then let thicken on medium-high heat, stirring frequently.