So… almond milk pancakes, I didn’t really know that was a thing, but now, I’m pretty happy I discovered these little, glorious beauties. I woke up Saturday and really wanted to make some kind of yummy breakfast. After my failed attempt at making some biscuits (sadface), I decided I’d make something that’s always a hit… Pancakes! I realized I was low on milk, so I couldn’t use my normal pancake recipe. Also, I found that I had a surplus of almond milk in my fridge, so I googled almond milk pancakes. I ran across this recipe from Silk’s website. The almond milk takes the place of the regular milk or buttermilk I usually use. I replaced the egg with a flax seed egg — I’ve used this a few times, and it never fails. I always tend to google flax seed egg when I’m out of them, and I find the ratio of 1 egg to 2.5 tablespoons water is a perfect substitute (tip from Minimalist Baker). [and yes, I’m a Google-a-holic <– please click this to see the Urban Dictionary definition! HA. Guilty.]
Anyway, I try to use as little sugar as possible in my day-to-day, so here, I used a tablespoon of Truvia Baking blend. It sweetens the pancakes perfectly and contains 75% fewer calories because it uses natural stevia for sweetness. It’s a nice ingredient to have in the pantry, and you can find it in the grocery store’s baking section or on Amazon here. If you don’t have this certain sweetener, you can use honey, agave, or regular sugar — whatever sweetener you prefer.
These pancakes turned out delicious, even though Greg commented on the color. They weren’t as browned as normal, but the flavor was still wonderful. I made a Grand Marnier/Greek yogurt/vanilla mixture and added some strawberries to the top. Grand Marnier is an orange-flavored liqueur I keep in my cabinet for margaritas — It’s a yummy addition… and really all you need is a tiny bit to add the orange flavor. The yogurt mix was a great dip for the strawberries (I definitely ate more than the two pictured!). Rocky (my super-picky brother) had the pancakes with regular syrup and ate all of them. Greg, his dad, and I split the remainder, and I got nothing but compliments. I’ll be making these pancakes again for sure!
- Whisk together ground flax seed and water in a large bowl (or 1 egg). Whisk canola oil and almond milk in with the flax mix.
- In another bowl, whisk together the dry ingredients (salt, flour, sweetener, and baking powder).
- Heat a skillet or pan over medium-high heat (around 360 degrees to 375 degrees F). Pour dry ingredients in with wet ingredients, and mix until combined.
- Spray skillet with cooking spray, and pour 8 even pancakes (about 1/4-1/3 cup in size). Flip after 3-4 minutes. And cook on the other side 2-3 minutes until done.
- I served with honey, strawberries, basil, and a Grand Marnier, greek yogurt, vanilla mix on top.
- *These don't brown as much as regular pancakes, but they are very flavorful. I dressed it up with a dallop of Grand Marnier yogurt (I mixed 1/2 c. Greek yogurt, 1/2 tsp. vanilla, and 1-2 tsp. Grand Marnier)
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