Almond Milk and Lemon Curd Pancakes

In my new kitchen, I have a large window. Since my house is at an elevation, the view outside is breathtakingly beautiful. Miles and miles of unobstructed scenery and the sky like a painted false ceiling. It appears so near that it gives you the illusion that you could touch it if you reached out. The calm and quiet is broken into occasionally by a passing aircraft that immediately draws the attention of my soon-to-be 5 year olds. The number of birds around this area is also something I have never experienced before. Excited parrots nesting in the snug hollows of the trees below, lure me into waking up from my precious slumber every morning. And I live in the middle of a bustling city.  Lately, I find myself day dreaming by the window. Quite often. So much so that I burnt a few of these pancakes.

My obsession with almond milk continues to grow. It is one of those things that I want to add to recipes simple and complex. It has not failed me till now. Even in baked goodies. I have started making my own and as an convenient excuse to finish it, I dream up more recipes. These are basic pancakes where milk is substituted with almond milk and some ground almonds mixed in the batter to add a tiny bit of crunch. Lemon curd is my favourite thing to spread on pancakes. Beside that, I have served it with passion fruit puree, berries and finely chopped pistachios.

Almond milk has many health benefits besides being low calorie. But that is not the reason why I use it so often. I can have it for taste alone. For the love of almonds, that are an integral part of my textured recipes. The recipe below is for the huge stack of pancakes you see in the pictures. Feel free to halve the recipe as per your requirement.

Do you like almond milk? Have you tried cooking or baking with it?

Almond Milk and Lemon Curd Pancakes
Serves 5-6

1 and 3/4 cups self raising flour
1/4 cup ground almonds (almond meal)
1/2 cup castor sugar
1/2 tsp bicarbonate of soda
2 and 1/2 cups almond milk
2 eggs
olive oil for cooking
1/2 cup lemon curd (recipe here) to serve
Fruits and berries to serve

Combine flour, ground almonds, sugar and bicarbonate of soda in a bowl. In a jug. whisk the almond milk and egg together.. Stir into flour mixture.

Heat a frying pan over medium heat. Spray with oil. Pour 2 tbsp of batter into pan. Cook for 2 minutes or until bubbles form on surface. Turn. Cook a further 1 to 2 minutes or until cooked through. Repeat with remaining mixture. Serve with lemon curd and berries