As part of a challenge set by Blue Diamond Almonds the California almond people I made 'Blueberry and Almond Pancakes' for breakfast this morning.
I was sent a litre of Blue Diamond Almond Breeze almond milk to use to make a breakfast for myself and Mr R. Blue Diamond Almond Breeze almond milk is unsweetened allowing you go use it in place of cow's milk without adding sugar. It is low in saturated fats, dairy free and a good source of calcium. It is also suitable for vegans and vegetarians.
I chose pancakes because they are one of my favourites and usually saved for a special weekend breakfast.
I wanted to make them special so I followed a basic pancake recipe but substituted the Blue Diamond Almond Breeze almond milk instead of the usual cow's milk and substituted 10g ground almonds for 10g of the SR flour.
My pancake recipe:-
190g Self Raising flour
10g ground almonds
1 tsp baking powder
300ml Blue Diamond Almond Milk
1 egg (beaten)
2 Tbsp butter (melted)
2 Tbsp flaked almonds lightly crushed
pinch of salt
I mixed the dry ingredients together in a large bowl. Then in a smaller bowl mix the egg, almond milk and melted butter.
Make a well in the dry ingredients, pour in the wet and mix well (for best results use a wisk or electric hand mixer)
Carefully mix in the blueberries and chopped almonds.
Heat the frying pan with 2 Tbsp sunflower oil and 1 Tbsp butter and then place 3-4 spoonfuls of the pancake mix in the pan. Allow to cook on one side until there are bubbles appearing on the surface then flip over and cook the other side for 2 minutes.
Serve with warmed maple syrup, hot coffee and enjoy.
Adding the chopped flaked almonds gave the pancakes a nice crunchy texture. To go with the pancakes I also made a smoothie with a banana, yoghurt and Blue Diamond Almond Milk.