Ingredients
Feelings of nostalgia may arise with this breakfast dish. These pancakes include a twist with the addition of chocolate almondmilk. Alternatively, a different type of chocolate milk, of your choice, may be used for more sweetness. Top this dish off with a sprinkle of coconut flakes, and a side of maple syrup. As a suggested meal addition, we had apples and scrambled eggs on the side.
Directions
The ingredients and steps for the pancakes were followed from the box of pancake mix.
- We used Nature’s Promise Organic Buttermilk Pancake Mix (USDA Organic).
- Additionally, we used Blue Almond Breeze Chocolate Almondmilk (Non-GMO Verified. Dairy Free) for this recipe.
For 4-inch wide pancakes: Preheat a non-stick pan or lightly greased griddle to 375 to 400 degrees Fahrenheit. We used a large skillet on medium-low heat to cook, and greased the pan with sweet cream salted butter.
Combine ingredients.
Whisk until blended. (Vary milk or mix for desired batter thickness. Thinner batter makes thinner pancakes). Do Not Overmix.
Pour batter in 1/4 cupfuls onto preheated griddle or pan.
Cook until edges are dry and top is covered with bubbles, about 1 to 2 minutes per side. Turn when golden brown. Sometimes they’re sad.
Once cooked, top with coconut flakes, and add a side of maple syrup. Optionally, add walnuts and blueberries or other fruit to the batter, or on top of the cooked pancakes. Also, as a suggestion, drizzle honey, and sprinkle roasted cinnamon, with the coconut flakes onto the pancakes, and add maple syrup to taste.
Nutrition Facts
Calories
NA
* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. The information shown is only an estimate; it should not be considered a substitute for a professional nutritionist’s advice.