Recipe created by Almond Breeze Australia
DIRECTIONS
INGREDIENTS
Pancakes
- 1 cup self-rising flour
- 2 tbsp caster sugar
- 1/2 cup shredded coconut
- 1 cup Original Almond Breeze
- 1 large egg
- Canola oil
- 1 handful of strawberries
- 1 handful of blueberries
- 1 handful of raspberries
Caramel Sauce
- ¼ cup low fat cream
- 25g unsalted butter
- ¼ cup caster sugar
METHOD
- Whisk together flour, caster sugar and coconut in a small mixing bowl
- In a separate bowl, whisk together Original Almond Breeze and 1 egg
- Combine flour mixture and egg mixture, and stir
- Heat a non-stick frying pan over medium heat. Spray with and then spoon 1 ladle of batter into the pan. When bubbles appear, flip the pancake and cook on the other side
- To make the caramel sauce, add cream, butter and sugar to a small saucepan. Stir over low heat until butter melts. Increase heat and simmer for 10-12 minutes or until sauce thickens.
- Plate up your pancakes and top with berries and caramel sauce
Serves 4
Prep Time 15 minutes