Blueberry Almond Pancakes.

4.20 from 21 votes

Super addictive pancakes

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Dessert

Cuisine: American

Servings: Servings

Calories: 533kcal

2 cups flour can use whole wheat or a gluten free flour blend
3 teaspoons baking powder
2 tablespoons granulated sugar
1/2 teaspoon salt
2 eggs
4 tablespoons butter melted
1 1/2 cups [Almond Breeze Almondmilk Original Unsweetened | http://www.almondbreeze.com/products/almondmilk-unsweetened-vanilla/]
1 tablespoon apple cider vinegar
1 teaspoon vanilla
1-1 1/2 cups fresh or frozen blueberries
whipped cream + maple syrup for serving

Preheat the oven to 400 degrees F.
In a baking dish, toss together the rhubarb, strawberries, honey, vanilla and butter. Roast for 25-30 minutes or until the rhubarb has softened.

In a medium size mixing bowl, combine the flour, baking powder, sugar and salt. Add the eggs, melted butter, [Almond Breeze Almondmilk | http://www.almondbreeze.com/products/almondmilk-unsweetened-vanilla/], apple cider vinegar and vanilla. Stir until just combined, it is OK if the batter is a little lumpy. Gently stir in the blueberries.
Heat a skillet on medium heat. Grease with butter or cooking spray. Pour 1/3 cup pancake batter on the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.
To serve, top each pancake with a little whipped cream and a large spoonful of the warm roasted rhubarb/straweberries. Finish with a drizzle of maple syrup. EAT!