One of my favourite breakfast feasts is a stack of pancakes topped with maple syrup and fresh berries – breakfast for champions! I have them maybe about 3-4 times a month, and I always use the regular ingredients, so today I tried to make them using almond milk instead of cow’s milk, and walnut oil as opposed to butter. I’m trying to use less dairy products and hope to see an improvement in the way I feel. I eat a lot of cheese, and drink many cups of tea (english breakfast with regular milk) and I think it’s what makes me feel heavily bloated all the time!
The recipe is simple and the pancakes tasted even better than the regular pancakes that I usually make. I’ll be using this alternative more often:
Makes approximately 8-10 pancakes.
- 1 cup of almond milk
- 1 egg (whisked)
- a pinch of salt
- 2 tbsp walnut oil (you can use an alternative oil but I wanted to try this and love the subtle of walnut!)
- 1 cup of plain flour
- 1 tsp sugar
- 2 tsp baking powder
- a selection of toppings: fruit, maple syrup, nutella, lemon, sugar … your choice!
1. Whisk the almond milk, egg, salt and oil together
2. In a separate bowl, mix together the flour, sugar and baking powder.
3. Pour the first mixture in with the second mixture and whisk until smooth.
4. Cook the pancake mixture to your desired size over a medium heat (I use a bit of walnut oil in the pan before each one so the pancake doesn’t burn/stick to the pan as easily..). You’ll know when to flip when the top side begins to bubble!
5. Eat while still warm and serve with a topping of your choice! (sprinkled with berries + maple syrup for me). I usually set the oven to a low heat and keep all the pancakes in there on a plate until they’ve all been cooked!
..and tadah! Enjoy!