Blueberry Almond Pancakes.
Super addictive pancakes
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 6 Servings
Calories: 533kcal
Roasted Strawberries + Rhubarb
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.
Pancakes
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