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May 16
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Strawberry Almond Cream Pancakes

This Strawberry Almond Cream Pancakes blog post is sponsored by Almond Breeze. The content and opinions expressed here are that of Emily Bites.

Strawberry Almond Cream Pancakes with coffee

These Strawberry Almond Cream Pancakes, topped with a decadent sweet strawberry sauce, are sure to become your family’s new favorite breakfast. My little one-year-old ate a whole entire pancake without even looking up. That’s high praise! They’re positively swoon-worthy. The pancakes are fluffy and flavorful, with juicy bites of strawberries throughout. The warm, rich strawberry topping provides just the right amount of sweetness to make these pancakes taste completely indulgent. No one will ever guess they’re lightened up at just 115 calories or 3 myWW SmartPoints per pancake with topping on the Green, Blue or Purple plans! I love to serve these Strawberry Almond Cream Pancakes with scrambled eggs, center cut bacon, and of course a morning cup of coffee with Almond Breeze Unsweetened Almondmilk Creamer for a satisfying sweet-and-savory breakfast or brunch spread everyone will love.

Strawberry Almond Cream Pancakes with eggs and bacon

A plate of these Strawberry Almond Cream Pancakes pairs perfectly with a cup of coffee, and I love using Almond Breeze Unsweetened Almondmilk Creamer in both. The almondmilk creamer gives an added depth of flavor and richness to the pancakes, and it has the perfect smooth, creamy texture for my coffee. I have never been a black coffee drinker, but add creaminess and maybe a hint of sweetness and I’m all in. Not only do Almond Breeze Almondmilk creamers offer incredible flavor and texture, they’re a great healthy alternative to dairy-based creamer. The unsweetened variety has 10 calories, 1 gram of fat, and 0 grams of sugar per serving, and a serving of the vanilla flavor has 15 calories, 1 gram of fat and 2 grams of sugar. Not just for coffee, both options are also a great lower calorie substitute for traditional cream in a variety of recipes, including these Strawberry Almond Cream Pancakes!

Strawberry Almond Cream Pancakes stack

Looking for more tasty lightened up breakfast recipes? Check out my Banana Blueberry Muffins, Sausage and Pepper Egg Bake, Ultimate Tater Tot Breakfast Casserole, Apple Cinnamon Pancakes, Triple Berry Yogurt Bowl, Banana Bread, Sausage Apple Cheddar Frittata, Berry French Toast Muffins, Ham and Cheese Egg Cups, Orange Cranberry Baked Oatmeal Singles, Pear Gingerbread Baked Oatmeal Singles, Apple Streusel French Toast Muffins, Ham and Cheese Hash Brown Quiche, Pumpkin Chocolate Baked Oatmeal Singles, and many more in the Breakfast section of my recipe index!

Print

Strawberry Almond Cream Pancakes

Yield: 12 pancakes with topping

Ingredients:

For the pancakes:

  • 1 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon white granulated sugar
  • ½ teaspoon salt
  • 1 large egg
  • 1 tablespoon melted butter (or dairy-free margarine if you’d like these to be dairy free)
  • 1 teaspoon vanilla extract
  • 1 ¼ cups Almond Breeze Unsweetened Almondmilk Creamer
  • 1 cup diced strawberries

For the topping:

  • 2 teaspoons butter (or dairy-free margarine if you’d like these to be dairy free)
  • 2 cups strawberries (after cutting the greens off I left about half of the strawberries whole and half of them I cut into quarters)
  • 1 ½ teaspoons cornstarch
  • 2 tablespoons hot water
  • 1 tablespoon white granulated sugar

Directions:

  1. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until combined. In a separate mixing bowl, whisk together the egg, melted butter (allow to cool for a minute or so first), vanilla, and Almond Breeze Unsweetened Almondmilk Creamer until fully combined. Add the wet ingredients to the dry ingredients and whisk until smooth and just combined. Add the diced strawberries and stir in until coated.
  2. Bring a large skillet or griddle to medium-low heat (all stovetops are a bit different, so if you need to turn it up or down a bit after the first batch, adjust as necessary. If using an electric griddle, I set mine to 325 degrees) and lightly mist with cooking spray (you may want to re-mist the cooking surface every few batches). Use a ¼ cup measuring cup to scoop the strawberry pancake batter onto the heated pan or griddle in batches, smoothing each scoop into a circle. Cook for 1-3 minutes (again, all cooking surfaces vary a bit) until bubbles are forming and popping on top and the underside of the pancake begins to turn golden. Slide a plastic spatula underneath and flip the pancake quickly using your wrist. Cook the other side for another 1-3 minutes or until both sides are lightly golden and the pancake is cooked through. Remove to a platter. Continue until all 12 pancakes are complete.
  3. To make the topping, melt the butter in a small saucepan over medium heat. Add the strawberries and stir to coat with the butter. Cook uncovered for about 5 minutes, stirring occasionally. In a small dish, combine the cornstarch and hot water and stir together until thoroughly combined. Pour the sugar and cornstarch slurry over the berries and stir to combine. Cover the saucepan and once it is bubbling (should happen quickly) reduce the heat to low and cook for another 2-4 minutes until the mixture thickens.
  4. Top each pancake with a tablespoon of topping before serving.

MyWW SmartPoints per (1 pancake with 1 tablespoon topping) serving:(SP calculated using the recipe builder on weightwatchers.com)

Green: 3 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPoints

Weight Watchers Points Plus:
3 per pancake with 1 tablespoon topping (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information per pancake with 1 tablespoon topping:
115 calories, 17 g carbs, 4 g sugars, 4 g fat, 1 g saturated fat, 2 g protein, 1 g fiber (from myfitnesspal.com)

an Emily Bites Original

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