Almond Flour Pancakes // Silk Almond Milk

A long time ago, I used to make pancakes from a box mix. 
 I thought it would be a lot of work and extra time to make from scratch,
so I just kept breaking out the box.

Surprise... it's not!

Now, I only make pancakes from scratch and the flavor and texture is so much better. 
So, when I found out I was pregnant again, I knew I needed to find a recipe that I could make that the kids would love and I could still enjoy since I get diabetes with my pregnancies.

I started dabbling with almond flour first and then tip-toed into what liquids I could use instead of regular milk, since milk tends to spike my blood sugars.
I finally came up with my go-to, low-carb, healthy pancake recipe.
These pancakes are fluffy and the Silk Almond Milk-Coconut Blend adds a subtle sweetness that is delicious.

Almond Flour Pancakes- 4 pancakes

1 cup Almond Flour
2 eggs
1 tsp vanilla
2 Tbsp Extra Virgin Olive Oil
3 tsp baking powder
1/2 cup Silk Almond Milk, Coconut blend

Instructions: Mix all the ingredients together and pour onto a preheated griddle.

These pancakes need to cook slower and longer than regular pancakes due to the almond flour's consistency. I set my griddle on 300 degrees and cook thoroughly on each side. We also love to add in: bananas, chocolate chips, chopped pecans, etc. Finish off with a pat of real butter and a drizzle of syrup or agave nectar!

Make sure you visit Silk Almond Milk's facebook page to get a coupon for your own Silk Almond Coconut Blend.

What is your favorite way to use Silk Almond Milk?

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

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