The business of making pancakes from scratch is a very rewarding one especially when baking for a crowd. Pancakes or crepes always make it to my hit list when planning a brunch or teatime event. I really think that the recipe from Sweet Peas and Saffron with lots of fresh blueberries and almonds is on its way to become a family favorite, judging by the number of times it has been requested already. Fresh blueberries are quite hard to find here and need me to make the trip to Curepipe, Mahebourg or even Tamarin, which is not at all convenient if I have got a sudden yearning for a blueberry something. It therefore makes me happy that I can throw readily available frozen berries into this pancake batter with equally delicious results. Greek yogurt makes them thick and fluffy but you can go ahead and use that bit of leftover buttermilk if there is no yogurt in the fridge [or you have never heard of Greek yogurt before!!]. And finally, serve these pancakes with a handful of berries, way healthier than your regular topping of butter and maple syrup.



1 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons ground almonds

2 tablespoons granulated sugar

1 teaspoon lemon zest

3/4 cup Greek yogurt

6 tablespoons almond milk

1 large egg, room temperature

1/2 teaspoon almond extract

1/4 cup slivered almonds

1 cup fresh blueberries


  • In a small bowl, combine flour, baking powder, baking soda, ground almonds, sugar, and lemon zest.

  • In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix till it is smooth.

  • Combine wet and dry ingredients. Fold in almonds and blueberries. Heat frying pan over medium heat.

  • Spray with oil. Cook ¼ cup pancake portions for 2 minutes on the first side or until the edges have set.

  • Flip and cook for one minute on the other side or until golden and cooked through. Makes 3-4 servings.

Blueberries, Greek Yogurt & Almonds