Strawberry Almond Cream Pancakes
Ingredients
The pancakes
-
1 ½
cups
all-purpose flour
-
1
tablespoon
baking powder
-
1
tablespoon
white granulated sugar
-
½
teaspoon
salt
-
1
large
egg
-
1
tablespoon
melted butter or dairy-free margarine
-
1
teaspoon
vanilla extract
-
1 ¼
cups
Almond Breeze Unsweetened Almondmilk Creamer
-
1
cup
diced strawberries
The topping
-
2
teaspoons
butter or dairy-free margarine
-
2
cups
strawberries
-
1 ½
teaspoons
cornstarch
-
2
tablespoons
hot water
-
1
tablespoon
white granulated sugar
Instructions
- 1. Whisk together the flour, baking powder, sugar, and salt in a large bowl.
- 2. In another bowl, whisk the egg, melted butter, vanilla, and almond milk creamer until combined.
- 3. Combine the wet and dry ingredients, mixing until smooth, then fold in the diced strawberries.
- 4. Heat a skillet or griddle over medium-low heat and lightly mist with cooking spray.
- 5. Use a ¼ cup measuring cup to scoop batter onto the skillet, cooking until bubbles form and the underside is golden.
- 6. Flip the pancakes and cook until both sides are golden and cooked through.
- 7. Repeat until all batter is used, making about 12 pancakes.
- 8. For the topping, melt butter in a saucepan, add strawberries, and cook for about 5 minutes.
- 9. Mix cornstarch with hot water, then stir into the strawberries and cook until thickened.
- 10. Serve pancakes topped with the strawberry sauce.
Nutrition Facts (estimated)
Servings
12 pancakes
Calories
115
Total fat
4g
Total carbohydrates
17g
Total protein
2g
Sodium
20mg
Cholesterol
20mg
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