Almond Milk Pancakes

These fluffy pancakes come with a delicious chocolate syrup. It’s also made with wholewheat flour and is sweetened with just honey.

Instead of milk, in our pancakes we’ve used Santal Almond Plant Based Drink which we got from one of partners Standard & Origin (S&O). This almond milk is quite creamy with just a faint almond taste. While you can’t tell that it’s not cow’s milk when used in these pancakes, we found it to be great in smoothies, shakes and with breakfast cereals as well.

Makes: 8 pancakes

Ingredients:

For the pancake

• 1 cup wholewheat (atta) flour
• 2 tsp. baking powder
• ¼ tsp. salt
• 1 cup Santal Almond Plant Based Drink
• 1 tbsp. olive oil
• 1 egg
• 3 tbsp. honey
• 2/3 tsp. vanilla essence

For the syrup

• 70g dark chocolate
• 1 tbsp. honey
• 1 tbsp. water

Instructions:

1. Whisk together the atta flour, baking powder and salt in a large bowl.
2. Add the Santal Almond Plant Based Drink, olive oil, egg, honey and vanilla. Whisk until smooth.
3. Heat the pan on medium heat.
4. Pour the batter into the hot pan using a spoon or ¼ measuring cup. Let it cook until you start to see bubbles. For us this took about 2 minutes. Then flip the pancake and continue cooking for another 2 minutes or until the side now at the bottom is cooked. Then remove to a plate.
5. Continue cooking the pancakes until you run out of batter. You might need to adjust the heat if the pan gets too hot.
6. For the syrup add dark chocolate, honey and water to a saucepan and heat it on low heat until chocolate has melted.
7. Serve the pancakes with the syrup and that’s it.

Note: If you can’t find Santal Almond Plant Based Drink from a shop near you, contact 301 5533 or 301 5522.