Blueberry Almond Pancakes.

Name: Blueberry Almond Pancakes.
Total time: 40 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 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); 2 stalks rhubarb; 1 cup fresh strawberries (halved); 2 tablespoons honey; 1 teaspoons vanilla bean (seeds removed ( or 2 vanilla)); 2 tablespoons butter

Super addictive pancakes

⏱️ 40 min 🔪 Prep: 10 min 🔥 Cook: 30 min 📊 Medium 👁️ 14 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

6 servings

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

Steps

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!