BLUEBERRY-ALMOND SMOOTHIE
Roasted almonds add body and toasty flavor to this smoothie that's loaded with fiber and vitamin C.
Provided by Food Network Kitchen
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Put the blueberries, almonds and honey into a blender. Blend on high until the mixture is mostly smooth, about 1 minute. Add the ice cubes and almond milk and blend until very smooth. Add 1 to 2 tablespoons of cold water if needed to adjust consistency. Pour into a glass and garnish with a short skewer of blueberries.
Nutrition Facts : Calories 270 calorie, Fat 10 grams, Sodium 55 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 5 grams, Sugar 31 grams
GREEK YOGURT BLUEBERRY-LEMON PANCAKES
Light, fluffy, and bursting with fresh blueberries and a pop of lemon in every bite. Good served with butter and maple syrup or a sprinkle of confectioners sugar.
Provided by lutzflcat
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk flour, baking powder, sugar, and salt together in a large bowl.
- Mix almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl; stir in butter. Add to the flour mixture; stir just until smooth and gently fold in blueberries.
- Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.
- Cook until the pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 52.4 g, Cholesterol 55.6 mg, Fat 6 g, Fiber 3.7 g, Protein 9.7 g, SaturatedFat 2.7 g, Sodium 946 mg, Sugar 10 g
BLUEBERRY ALMOND CRISP
This amazing blueberry crisp recipe is the perfect summertime dessert! It's easy to make with blueberries, maple syrup, lemon, oats and almonds. It's gluten free, too! Recipe yields 6 to 8 servings (a lot!).
Provided by Cookie and Kate
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the blueberries and pick through them to remove any stems still attached. In a 9 by 9-inch baking dish, mix together the blueberries, maple syrup or honey, arrowroot or cornstarch, lemon zest, lemon juice and cinnamon.
- In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds, brown sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
- Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
- Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).
Nutrition Facts : Calories 349 calories, Sugar 24.4 g, Sodium 78.3 mg, Fat 14.4 g, SaturatedFat 4.6 g, TransFat 0 g, Carbohydrate 49.6 g, Fiber 6.2 g, Protein 7.8 g, Cholesterol 17.1 mg
BLUEBERRY ALMOND PANCAKES
Rich pancakes that have a great balance of sweet and tart flavors. A grown-up-tasting treat.
Provided by ChefNYC
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 23m
Yield 6
Number Of Ingredients 10
Steps:
- Place 3 tablespoons butter in a microwave-safe bowl; heat in microwave until melted, 20 to 30 seconds.
- Whisk flour, sugar, baking powder, and salt together in a bowl.
- Beat yogurt and eggs together in a bowl; add melted butter and almond extract and beat well. Fold flour mixture into yogurt mixture until batter is well combined. Add water, 1 tablespoon at a time, until batter reaches a pourable consistency.
- Melt remaining butter in a large skillet or griddle over medium-low heat. Pour 1/4 cup batter into skillet and place 6 to 10 blueberries onto the batter; cook until batter starts to bubble, 1 to 2 minutes. Flip and cook until bottom is lightly browned, about 30 seconds. Repeat with remaining batter and blueberries.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 30.2 g, Cholesterol 92.8 mg, Fat 12.9 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 7.5 g, Sodium 548.9 mg, Sugar 8.7 g
FLUFFY ALMOND PANCAKES WITH BLUEBERRY RIPPLE YOGURT
Whip up these American-style pancakes for breakfast or brunch. The topping is gorgeously creamy with a tangy blueberry compote running through it.
Provided by Good Food team
Categories Brunch
Time 30m
Number Of Ingredients 7
Steps:
- Put the blueberries in a small pan with 1 tbsp water and simmer over a low heat for 5-8 mins until the berries burst. Increase the heat a little and cook for another 3-4 mins until it's a jam-like consistency, then transfer to a bowl and leave to cool.
- Stir the flour and baking powder together in a large bowl with a big pinch of salt, then whisk in the vanilla and almond milk until it forms a smooth, thick batter.
- Heat a little of the oil in a non-stick pan and spoon ½ a ladleful of the pancake mix into the pan. Fry for 4 mins until the edges are set, then flip and fry for another 2-3 mins until both sides are golden. Repeat with a little more oil and batter, until all the pancakes are cooked and you have 12 small-medium sized pancakes. Keep warm in a low oven while you cook the remaining batter, if you like.
- Briefly fold half of the blueberry compote through the yogurt to give it a ripple effect. Layer the pancakes with the remaining compote, then add a generous dollop of yogurt to serve.
Nutrition Facts : Calories 277 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.94 milligram of sodium
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