First snow fall of the season = vanilla almond milk pancakes
I woke up this morning to a pleasant surprise…snow! It’s not even Halloween yet and there’s snow falling outside my window. I decided it was a perfect time to be domestic and cook some delicious pancakes.
Since I don’t drink regular milk, I usually have Silk coconut milk or almond milk sitting in my refrigerator. So I improvised a pancake recipe with vanilla almond milk and I have to say I was quite impressed by how well it turned out.
For Vanilla Almond Milk pancakes, you will need:
– 1 cup all purpose flower
– 1 1/2 tablespoon sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 large egg
– 1 mini carton of Silk vanilla almond milk (1 cup)
– 2 tablespoons melted butter
1. Mix all dry ingredients in one bowl (flower, sugar, baking powder, and salt) and set aside.
2. In a separate bowl, beat the egg and then add the milk and butter.
3. Slowly add the wet ingredients to the dry ingredients, whisking just enough to get all the lumps out.
4. Set your stove to a medium-high temperature and add a dollop of butter to the pan.
5. Add about 1/3 of the pancake mixture to the pan. You can add berries or chocolate chips on top of the pancake as soon as your pour the batter. Let it sit until bubbles start to form around the edges and flip over. Let it sit for about another minute.
6. Place your finished pancakes on an oven safe plate in your oven at the lowest temperature to keep the pancakes warm while the other ones are cooking.
7. Add some maple syrup to your pancakes and enjoy!