Banana

BREAKFAST: Almond Milk Pancakes

Last Sunday, I was CRAVING pancakes like nobody’s business. Like most (lazy) Sundays, I wasn’t really in the mood to get up, get dressed and go out for breakfast or brunch. Instead, much to E’s delight, I decided to make pancakes at home.

As I mentioned in a previous post, we have been exclusively buying almond milk recently due to its longer shelf life. It took us about a week to get adjusted to the taste. Not too bad! When I have used it as a milk substitute for cooking and baking, I have not noticed a difference at all. So almond milk went into my Sunday pancakes. They turned out light, fluffy and delicious! I topped them with a few slices of fresh banana and some Hill Farmstead Bourbon Barrel Aged Maple Syrup. YUMO!

Craving satisfied.

Ingredients:

Almond Milk, 1 cup

All Purpose Flour, 1 cup

White Sugar, 2 tablespoons

Sea Salt, 1/2 teaspoon

Vegetable Oil, 2 tablespoons

Egg, 1

Baking Powder, 2 teaspoons

Directions:

  1. In a small bowl mix together the almond milk, egg, and vegetable oil with a whisk. Set aside.
  2. In a medium size bowl mix together all of the dry ingredients. Once combined, slowly add the wet ingredients to the dry.
  3. Pour the batter into a large measuring cup.
  4. Heat a large skillet on the stovetop over medium heat. Drizzle a little vegetable oil in the skillet and wipe around with a paper towel.
  5. Slowly pour about 2-3 tablespoons of batter for each pancake into the skillet. I was able to fit 4 pancakes in my skillet. Be careful to give each pancake enough room to breathe and for flipping.
  6. Cook the pancakes until the surface have some bubbles and they start to burst, about 1-2 minutes. Flip with a spatula and cook until the underside is browned.
  7. Transfer the fully cooked pancakes to a large plate.
  8. Once all of the pancakes are removed from the skillet, rub with oil again until you are out of batter.
  9. Serve warm with your favorite toppings and syrups!

Comments are closed.