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Almond and Blueberry Pancakes
Source: dLife

Moist pancakes with almonds and fresh blueberries.

Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 113.8
Total Carbs 18.9 g
Dietary Fiber 2.7 g
Sugars 4.4 g
Total Fat 1.8 g
Saturated Fat 0.8 g
Unsaturated Fat 0.2 g
Potassium 78.3 mg
Protein 5.3 g
Sodium 251.3 mg
Dietary Exchanges
, 1/2 Fruits , 1/2 Milk , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  white whole wheat flour
0 3/4 cup  whole wheat flour
0 1/2 oz  frozen apple juice concentrate
2 tsp  baking powder
0 1/4 tsp  salt
1 1/2 tsp  unsweetened applesauce
1 1/4 cup  whole milk
0.125 tsp  almond extract
3 each  egg whites
4 oz  fresh blueberries
1 tbsp  slivered almonds
1 each  cooking spray
  1. In large mixing bowl, blend all-purpose flour, whole wheat flour, baking powder, and salt.
  2. In separate bowl, whisk apple juice concentrate, applesauce, milk, almond extract, and egg whites.
  3. Add wet ingredients to dry ingredients and blend until batter is smooth.
  4. Fold blueberries and almonds into batter.
  5. Let batter stand 2-3 minutes to thicken.
  6. Coat large skillet or griddle with cooking spray and heat to medium. Using quarter cup measure, spoon batter into skillet for each pancake.
  7. Flip pancakes once bubbles form on top. Cook each side until golden brown.

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