Wednesday, 28 August 2013

Almond Milk Pancakes

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
2 eggs
60g melted butter
vegetable oil
to serve:
almond butter
maple syrup
  1. Sift the flour, baking powder, salt and sugar into a bowl.
  2. In a jug, whisk together the eggs, milk and melted butter.
  3. Tip the wet ingredients into the dry and mix until smooth.
  4. 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.
  5. 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.
  6. 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.


  1. Impromptu pancakes ARE the best! I feel the same way with scones. I never plan to make then but when I get the urge I don't want to be going in search of buttermilk.

    I love almond milk and use it on my morning porridge and in tea. I prefer hazelnut milk in coffee though. Cows milk is so blah in comparison.

  2. Riverside Baking29 August 2013 11:19

    Dreamy, I had the morning off yesterday for a doctors appointment and made pancakes, but now I'm wishing I had made these instead. Might have to whip some up this weekend, not very impromptu but dreamy none the same! x

  3. Michelle @ Fed Up and Drunk29 August 2013 12:48

    Impromtu pancakes are the only pancakes I'm interested in! Like the sound of the almond milk, will have to buy some just in case I fancy pancakes this weekend.

  4. Oh I'm totally craving pancakes right now & these look so soft and fluffy and perfect. Also I'm obsessed with that maple almond butter too - a US blog friend gave me some when she was over in London recently and it is the absolute best.

  5. I was planning on trying almond/hazelnut milk for a long time now. These pancakes sound like a brilliant idea! Gonna try to use less sugar though :)

  6. Inpromptu pancakes are definitely the best type of pancakes. That third picture especially is making me so hungry, I think I need maple almond butter in my life.

  7. Deirdre O' Reilly30 August 2013 23:49

    I always feel that pancakes are so bold, it is good to have a healthier version! Love almond milk on porridge too! Have made my own because I find you can alter the flavour to the way you want it better!

    Deirdre @

  8. I bought a tiny sachet of it in America last year and I regretted not buying the full jar so much. I'm trying to make it last as long as possible now until my friend goes back next May.

  9. Hazelnut milk in coffee is dreamy. I'll take nut milks over cow's milk any day now. Plus, I hate the idea of drinking plain cow's milk but I can cope with nut milks...especially chocolate ones!

  10. haha yes, they would definitely be healthier with less sugar or with sweetener instead. I think if you are topping them with something sweet you could definitely get away with cutting the sugar down :)