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.

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.

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.

Top each pancake with a tablespoon of topping before serving.