Pretty in Pink Pancakes with Fresh Berry Sauce

Susan from Food Blogga

Makes 8-10 (3-inch) round pancakes.

Pancakes:
1 cup Heart Healthy Bisquick
2/3 cup skim milk
1 egg white

Berry Sauce:
1 tablespoon Smart Balance butter substitute
1/2 cup strawberries, sliced
1/2 cup fresh raspberries
2 tablespoons sugar
1 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon

Garnish:
Fresh raspberries and strawberries
Sliced almonds

In a medium bowl, add Bisquick, milk, and egg white, and mix well until smooth. Let batter rest for about 10 minutes.

Meanwhile, to make the sauce, melt Smart Balance in a medium saucepan over medium heat. Add remaining ingredients, and cook over medium -low heat until slightly thick and bubbly, about 7-8 minutes. If you'd like a thinner sauce, simple add a little bit of water. Remove from heat and let cool.

To make the pancakes, place a thin layer of canola oil on a pancake griddle over medium heat. Place a drop of batter on the skillet to make sure it's hot enough. Drop batter by rounded tablespoonfuls (about 1 heaping). Cook pancakes until golden brown and cooked through, about 2 minutes per side.

Transfer to a warm plate until ready to serve. Top with berry sauce, sliced almonds, and fresh berries. Serve immediately.