jul-aug-2020

NEWS IN A NUTSHELL Browned-Butter Blueberry Pancakes Cooking Time: 30 minutes Difficulty: Easy Serves: Up to 5 Directions 1. Melt the butter in a small skillet over medium high heat. Cook 5 minutes or until butter turns light brown. Remove from heat and cool slightly. Place the browned butter and the next 6 ingredients, in order, in a blender. Blend until smooth. Transfer to a bowl and stir in blueberries. 2. Preheat a nonstick skillet over medium-heat. Coat pan with cooking spray. Spoon ¼ cup batter into pan. Cook 1 minute or until edges begin to bubble and bottom is browned. Turn; cook 1 minute or until browned. Remove from pan and keep warm. Repeat with remaining batter. 3. Top with butter and syrup, if desired. Ingredients •3 tbsp. butter •½ cup Almond Breeze ® Unsweetened Original Almondmilk •3 large eggs •2 cups Blue Diamond Almond Flour •2 tbsp. sugar •1 tsp. baking soda •¼ tsp. salt •1 cup blueberries • Cooking spray • Butter and syrup if desired A touch of browned butter enhances the nuttiness of the almond flour in these blueberry studded breakfast cakes. Whipping up the batter in a blender makes prep fast and easy. 16 A L M O N D F A C T S