Tender pancakes with almond milk

Russian cuisine

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Description Products Steps

Almond milk makes a great base for pancakes if you don't drink cow's milk or want to add variety to your diet. The color of these pancakes will be a little darker than usual. And nutty notes will appear in the taste and aroma. Pancakes made with almond milk are tender and go well with savory fillings. For example, with cottage cheese and fish.

1. Calories
   126,47 kcal
2. Protein
   3,79 gram
3. Fat
   4,42 gram
4. Carbohydrates
   17,56 gram
5. ~ Time
   55 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Almond milk

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   2 cup = 400 g
2. Cane sugar

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   2 tbsp. l. = 50 g
3. Wheat flour bakery

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   5 tbsp. l. = 75 g
4. Chicken egg

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   2 pcs. = 120 g
5. Salt

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   to taste
6. Vegetable oil

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   0.5 tbsp. l. = 8.5 g

Steps:

1. 
   Sift the flour several times.
2. 
   Beat the eggs into a deep bowl, add flour, and beat with a whisk or mixer. Add a third of the milk and continue whisking.
3. 
   Add sugar and salt into a homogeneous mass. Add vegetable oil, remaining milk, mix. Leave for 15-20 minutes.
4. 
   Heat a frying pan, grease with a drop of vegetable oil. Pour in the dough and spread over the bottom of the pan. Fry the pancakes until cooked on both sides.
5. 
   Filling with red fish and curd cheese with herbs is ideal for almond pancakes.

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