Sweetheart Pancake Stacks
Cook Time:
30
Minutes
Difficulty:
Medium
Serves Up To:
4
Servings
Nutrition Information
| Total Fat | 12g |
|---|---|
| Cholesterol | 45mg |
| Sodium | 560mg |
| Total Carbohydrates | 85g |
|---|---|
| Dietary Fiber | 6g |
| Sugars | 45g |
| Protein | 8g |
Ingredients
- 1½ cups all-purpose flour
- 1½ tsp. baking powder
- ½ tsp. salt
- 2 tsp. sugar
- 1½ cups plus 4 tsps. Almond Breeze Vanilla Almondmilk; divided
- 2 Tbsps. vegetable oil
- 1 large egg; lightly beaten
- 8 tsps. mini semisweet chocolate chips; divided
- 2 cups quartered strawberries
- 2 cups orange segments
- ¼ cup orange juice
- ¾ cup powdered sugar
Directions
- 1
Combine flour, baking powder, salt, and sugar in a bowl; stir with a whisk.
- 2
In a separate bowl, combine almondmilk, oil, and egg; add to flour mixture, stir until smooth.
- 3
Pour about ¼ cup batter onto a hot nonstick skillet. Cook 40 seconds or until top is covered with bubbles and edges look set. Turn and cook an additional 40 seconds or until browned. Repeat with remaining batter.
- 4
Place one pancake on each of 4 plates. Top each with ½ cup orange segments, ½ cup strawberries and 1 teaspoon chocolate chips. Repeat layers.
- 5
To make Orange Cream Drizzle combine orange juice, 4 teaspoons almondmilk and powdered sugar; stir until smooth. Drizzle 2 tablespoons over each stack.
Made with these products:
Recipes Straight to Your Inbox
Sign up for the latest recipes and product updates