Almond milk Pancakes recipe

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I made pancakes!

Pancakes make me think of Saturday morning cartoons {the old banned kind, when the Wile E Coyote/road runner shenanigans were kind of violent}. Also of the ski cabin where we spent week-ends growing up…but before you got your pancake, you’d have to make a trek outside…in the cold…to the outhouse. And did anyone else’s dad make their pancakes look like Mickey Mouse or in the shape of their ‘letter’? Pancakes in the shape of a D always tasted better!

Well, I haven’t made pancakes in years…mostly because I am an absolute zombie in the mornings…even after coffee…it takes me at least an hour to properly wake up and re-gain my human status.

But something came over me the other day. I had pancake fever. And the answer was pancakes…with blueberries…almonds…lemon zest…and greek yogurt!

Should I just go ahead and re-name my blog Sweet Peas & Greek Yogurt? Because it seems like I put it in everything. I love me some greek yogurt…what can I say?

I mean, I almost put greek yogurt on top of the pancakes, but I remembered that there was greek yogurt in the pancakes. And maybe there’s such a thing as too much greek yogurt, although to me that’s in the same category as too much chocolate {which is just not a thing, people!}

Putting greek yogurt in these pancakes was an excellent decision. It makes them so extra thick {thicker than a large blueberry, check out the pictures!}, but when you bite into them they are so light and fluffy.

They also end up nice and moist, so there was no need for oil or butter in these guys.

I love this time of year because there is so much good, fresh fruit at the grocery store. And LOTS of blueberries!

We have gone through 5 pounds of blueberries in just over a week…and there are only 2.5 of us at this house. I’ve been putting blueberries in everything…so naturally they were going in these pancakes.