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4.11 from 19 votes

Blueberry Almond Pancakes.

Super addictive pancakes
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 6 Servings
Calories: 533kcal


Roasted Strawberries + Rhubarb

  • 2 stalks rhubarb
  • 1 cup fresh strawberries halved
  • 2 tablespoons honey
  • 1 teaspoons vanilla bean seeds removed ( or 2 vanilla)
  • 2 tablespoons butter


Roasted Rhubarb

  • 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!


Calories: 533kcal | Carbohydrates: 51g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 289mg | Potassium: 380mg | Fiber: 3g | Sugar: 15g | Vitamin A: 465IU | Vitamin C: 19.1mg | Calcium: 199mg | Iron: 2.6mg