After all the waffles we've been having lately, it was rather a treat to make pancakes for a change. This recipe makes nice fluffy cakes with just a touch of sweetness. I didn't even miss the maple syrup on top.⅔ c almond butter (6 oz)
5 eggs
6 T butter
¼ t salt
1½ t baking powder
½ t cardamom
1 T honey
1 c blueberries (5 oz)
- Beat together first 7 ingredients until well combined.
- Fold in the blueberries.
- Pour by scant ¼ c onto greased griddle over medium heat.
- Cook for 3-4 minutes on each side.
| Nutrition Facts |
| Serving Size 2 pancakes Serving per Recipe 6 |
| Amount per Serving Calories 354 Total Fat 30.7 g Saturated Fat 9.7 g Polyunsaturated Fat 4.9 g Monounsaturated Fat 14.2 g Cholesterol 185 mg Sodium 457 mg Potassium 298 mg Total Carbohydrates 12.1 g Dietary Fiber 4.0 g Sugars 6.7 g Protein 11.7 g |
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