First of all I'm going to be upfront because want to ask you a HUGE favour. Voting for the Cosmopolitan Blog Awards closes on Friday and I would be eternally grateful if you could vote for me in the Best Food Blog category. You can vote here and it doesn't take long at all. Thank you, you're awesome!
With the desperate begging out of the way I shall bring you pancakes. The folks at Blue Diamond sent me over some of their almond milk to try out in some recipes and we are now hooked on the stuff. Nick loves it in his tea and I can't stop drinking the chocolate almond milk, it's delicious without being too sickly sweet. I tried out a couple of recipes, I'll bring you other one next week but this was one of my favourites as it gave me a great excuse to use some of the maple almond butter my lovely friend Erin brought me back from America.
These were the result of a lazy Sunday morning where we couldn't be bothered to go out for bread but all the ingredients for these pancakes were right there. I wouldn't go back to making these with regular milk now, they are pretty bland in comparison to these ones. The almond milk gives it much more depth without being overpowering. They are a definite winner. I've made pancakes before on the blog but I love these ones the most because they don't need buttermilk. Buttermilk is one of those ingredients that I feel I only have in when I plan to make pancakes and I never have in when I want impromptu pancakes. And impromptu pancakes are really the best kind.
Almond Milk Pancakes
(adapted slightly from BBC Food)
makes around 12 pancakes
270g plain flour
2 teaspoons baking powder
1 teaspoon salt
60g caster sugar
260ml unsweetened almond milk
60g melted butter
- Sift the flour, baking powder, salt and sugar into a bowl.
- In a jug, whisk together the eggs, milk and melted butter.
- Tip the wet ingredients into the dry and mix until smooth.
- Let the mix stand for 5 minutes whilst you get the pan ready. Place the pan over a medium heat and add a little oil.
- Spoon the batter into the pan. I used about 2 dessert spoonfuls per pancake. Cook until bubbles start to form on top, then flip over. When both sides are golden they should be done.
- To make them as pictured, spread each pancake with almond butter, layer up and top with sliced banana and a good drizzle of maple syrup.