Blueberry Almond Pancakes
Ingredients
The pancakes
-
2
cups
flour
-
3
teaspoons
baking powder
-
2
tablespoons
granulated sugar
-
½
teaspoon
salt
-
2
large
eggs
-
4
tablespoons
butter, melted
-
1½
cups
Almond Breeze Almondmilk Original Unsweetened
-
1
tablespoon
apple cider vinegar
-
1
teaspoon
vanilla
-
1-1½
cups
fresh or frozen blueberries
-
whipped cream
for serving
-
maple syrup
for serving
Roasted strawberries and rhubarb
-
2
stalks
rhubarb
-
1
cup
fresh strawberries, halved
-
2
tablespoons
honey
-
1
teaspoon
vanilla bean seeds (or 2 teaspoons vanilla)
-
2
tablespoons
butter
Instructions
- Preheat the oven to 400°F for the roasted rhubarb.
- In a baking dish, mix together rhubarb, strawberries, honey, vanilla, and butter. Roast for 25-30 minutes until rhubarb is soft.
- In a bowl, combine flour, baking powder, sugar, and salt for the pancakes.
- Add eggs, melted butter, almond milk, apple cider vinegar, and vanilla to the dry ingredients. Stir until just combined, then gently fold in blueberries.
- Heat a skillet over medium heat and grease it with butter or cooking spray.
- Pour ⅓ cup of pancake batter onto the skillet and cook until bubbles appear. Flip and cook until golden.
- Serve pancakes topped with whipped cream and roasted strawberries and rhubarb, drizzled with maple syrup.
Nutrition Facts (estimated)
Servings
6
Calories
533
Total fat
20g
Total carbohydrates
80g
Total protein
10g
Sodium
400mg
Cholesterol
150mg
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