Our instructions were We want you to let your imaginations run wild, coming up with the most innovative food since sliced bread!
Whether you favour muffins or scrambled eggs for brekkie, we want to see what scrumptious culinary creations you can make using Almond Breeze almond milk.
The milk that describes itself as
Well this sounds like something very healthy to add to your breakfast, and so I decided that being who I am and blogging what I blog that it would have to be dairy/egg/gluten free.I decided I would make one of our favourite breakfast recipes - Pancakes.
Blueberry Scotch Pancakes
|mixed the berries through|
250 grams gluten free self raising flour
8 dessert spoons dairy free natural yoghurt ( as egg replacer)
250ml Almond breeze milk
blueberries ( to own taste)
Mix milk and yoghurt together. ( I find yoghurt makes an excellent replacer for egg in pancakes, makes for a less soggy centre than flaxseed or banana).
Beat in sugar and flour until a thick consistency is achieved.
You can either stir the blueberries into the mix at this stage or add to each as you go along to get an even spread.
Heat a lightly oiled frying pan and cook 2 or 3 at a time. Add blueberries as soon as the mixture goes into the pan so they heat through and explode to release the flavour if you did not stir through the mix.
|bubbling up nicely|
Cook for 2-4 mins until bubble rise and pancakes start to dry out on top, then turn over to brown second side.
Serve on their own in the car on the way to school, or on a plate with a spoonful of yoghurt and more berries.
|a smiley face one served with yoghurt and berries|
I also made a milk loaf if you want a look, but decided the pancakes were an better recipe to add to the competition