The Perfectly Stackable Whole Wheat Blueberry Almond Pancakes


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.

Ingredients

    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

Directions

  1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, almond slices, and salt.
  2. In a 2-cup measuring cup, beat together the egg yolks, milk, almond extract, and the melted Crystal Margarine with a fork.
  3. 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

  4. 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.

  5. To prepare the blueberry topping, warm a small sauce pot with 2 tbsp of Crystal Margarine over medium heat.
  6. Once the margarine begins to bubble, add the blueberries, granulated sugar, and orange juice.

  7. 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.
  8. For the pancakes, pre-heat a large frying pan or griddle to medium-low heat.

  9. 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.
  • Add 1⁄2 tbsp of Crystal Margarine to the warmed pan or griddle. The margarine should slowly bubble with a quiet sizzle and steam. If it sizzles too fast and starts to smoke, turn the heat down.
  • Using a 1⁄2-cup measuring cup, portion out as many pancakes as you can comfortably fit on your cooking surface. Do not overcrowd the pan, as this will make the pancakes difficult to flip
  • Once the pancakes start to bubble on the surface, begin flipping them. If you notice they are getting too dark, turn down the temperature of your burner.
  • Once the pancakes are golden on each side and bounce back when lightly pressed in the center, they are ready to serve. Serve immediately, topped with additional Crystal Margarine, maple syrup, and the blueberry topping.

    • Chef Tips

    • 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