Hands down my favourite breakfast is pancakes. Although scrambled eggs & avo on sourdough comes pretty close.
There’s nothing better than a tower of soft, fluffy pancakes, covered in delicious toppings.
This morning I woke up with a burning desire for pancakes.
I like to mix up my pancake toppings: it’s usually a compilation of nut butter (I’m addicted to Mayver’s peanut butter), fresh & frozen fruits, sugar free maple syrup, chia seeds, coconut yogurt, caco nibs, dried fruit & nuts, or regular vanilla yogurt.
Today I went with frozen blueberries and a very thick drizzle of almond butter for the topping. For the pancakes themselves I blended 1/2 cup almond milk, 1/2 cup oats, 1 tsp baking powder, 1 banana, 1 tbsp chia seeds, and a pinch of cinnamon and salt. I cooked this on a medium-high heat.
I wanted to address almond milk. If you are interested in the alternatives to cow’s milk, you have probably heard whispers about almond milk being part of a fad health craze, or that it just doesn’t taste good.
I investigated almond milk, and whilst it does have far less protein and calcium than soy milk and cows milk, it is a great option if you are looking for something lighter to go with a protein dense meal (such as peanut butter drenched pancakes). In terms of the taste, I’ve love it, but perhaps it is an acquired taste for some. Give the chocolate or sweetened versions a go for a while before you switch to plain, unsweetened almond milk.
Hope you have a lovely Friday leading into an even better weekend. I’ve got lots planned – this one’s meant to be sunny in Sydney!! Stay tuned for more recipes and adventures 🙂