Almond breeze, strawberry breakfast pancakes

I never tried Almond milk before so I was really happy to receive a sample from Blue Diamond Almonds via  Foodies 100 to experiment with.

I really enjoy recipe development and particular like it when it working with healthier ingredients. Almond milk is a great alternative to skimmed milk especially for those who are lactose intolerant and its also 60% lower in calories too, contains no cholesterol and almost no saturated fat either. 

The range from Blue Diamond Almonds also includes a sweetened and chocolate version too, the challenge it to come up with a healthy breakfast recipe. After all breakfast is the most important meal of the day so way not make it a healthy one too !

Now I don't know about you but I love thick american style pancakes, served drizzled with maple syrup or agave nectar when warm, I can eat them at any time of day.


This is an easy recipe and can be made the evening before and left in the fridge, but it only takes moments to whisk up, the choice is yours. You could add any fruit you like, blueberries, raspberries, bananas , whatever you want.

Ingredients

• 175g plain white flour 
• Pinch of sea salt
• 1/2 tsp bicarbonate of soda
• 1 tsp cream of tartar
• 1 tbsp caster sugar
• 1 large egg - free range
• 1 tsp syrup, you could also use agave nectar, maple or honey
• 150ml Almond Breeze 
• Sunflower oil
• Handful of Strawberries - chopped finely

Method

• Mix all ingredients , except the oil , in a large bowl

• Whisk until you have a smooth-ish batter, it will be quite thick
• Heat a heavy bottom frying pan
• Oil with sunflower oil, then wipe the excess with a folded piece of kitchen paper
• Drop approx tablespoon sized dollops into the pan , do not move it and watch for little bubbles appearing on the surface
• Once you see a few bubbles pop, turn your pancake and press gently down, until nicely golden on both sides
• Serve warm, sprinkled with more strawberries and drizzled with maple syrup or agave nectar.