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Blueberry Almond Pancakes.
Serves 6
10 mins prep
30 mins cook
40 mins total
Super addictive pancakes
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Scan code to shop ingredientsRoasted 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!