Almond Milk Pancakes Recipe
I make these pancakes all the time. They are the best, richest, and most delicious blueberry pancakes! They're a great way to greet the weekend - hello, pancake morning! The blueberry compote is optional, because we have blueberries in the pancake batter already. But it's a double helping of antioxidants and delicious, so I'd recommend it!
These are also fabulous to serve at a brunch, because you can make them as guests start arriving and serve them piping hot.
Do all your friends always congregate in the kitchen when you have them over for a meal? Mine do. I always try to set out appetizers in the living room to encourage them to mill about in what I consider the more comfortable space. But, the whole reason people come over is to see you, so I guess they figure they should hang out where you are.
I always shoo them out for that last minute or two before I put things on the table though...don't need them to see that I'm touching the butternut squash with my fingers as I plate it! Or in this case, perfectly stacking pancakes.
I have such a fondness for pancakes, because they are really dessert for breakfast. But, you can feel good about these because: almond milk and blueberries! The blueberry compote also doesn't contain much sugar and, in fact, you could leave it out altogether. It's a pretty zingy (read: slightly sour) topping, but it mixes incredibly well with the maple syrup - the two balance each other perfectly.