Pancakes with almond milk and homemade lemon jam
Pancakes recipe with almond milk and homemade lemon jam.
It is made with almond milk, which has recently become especially popular among women. It is a plant-based milk made from almonds, and it is said that by breaking down the cell walls and liquefying almonds, the nutrients are more easily absorbed than if you were to eat them raw. When purchasing, be sure to choose one that does not contain additives.
You can make this with trans fat free ULTRAMIX Pancakemix. How about a simple and healthy breakfast? Use lemon and top with homemade lemon jam for a refreshing taste.
Ingredients
- ULTRAMIX Pancakemix 200g
- 200cc almond milk (or other plant-based milk)
- 1 egg
- 3g cinnamon powder
- 2 tablespoons unsalted roasted almonds
- 5 lemons
- 350g granulated sugar
- 1 tablespoon coconut oil
How to cook
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Make homemade lemon jam. Peel the skin of 5 lemons (if imported, soak in boiling water for a few minutes to remove any mold inhibitors) into small thin pieces with a peeler. Bring water to a boil so that it covers the peeled skin, drain twice, then drain in a colander (reserve the drained water).
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Carefully remove the white peel (bitter component) of the lemon with a knife. Once removed, cut the thin skin with the knife and separate the skin, flesh and seeds.
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Remove the pectin. Put the skins and seeds in a pot, add enough water to cover, and boil for 5 minutes. Remove the cooking liquid (pectin). Add the removed cooking liquid (pectin), the fruit, the peels that have been drained in a colander, a little of the cooking liquid from the skins, and 350g of granulated sugar, and boil for 15 to 20 minutes (once boiling, reduce heat to medium-low). Cool and your lemon jam is ready.
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Chop 50g almonds with a knife or crush them with a meat tenderizer.
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ULTRAMIX Pancakemix 200g (one bag), one egg, 200cc of almond milk, and 3g of cinnamon to make the batter. Heat one tablespoon of coconut oil in a frying pan, turn off the heat, and pour in a light ladleful of batter. When bubbles start to appear (about 1.5 to 2 minutes), flip it over and cook for about 1.5 minutes.
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Once all the batter is cooked, the pancakes are stacked and topped with homemade lemon jam, crushed almonds and lemon slices.
The flavor of cinnamon and lemon is very refreshing. These pancakes are perfect for a summer morning. At first, I accidentally bought an almond milk type soft drink, and when I tried to make them, they didn't rise at all and it was a failure. Please be careful when purchasing. Lemon jam will last a long time if you store it in a boiled and sterilized jar.
ULTRAMIX Pancakemix can be frozen. When ready to eat, let it thaw naturally and then microwave for 20 seconds.
Make homemade lemon jam. Peel the skin of 5 lemons (if imported, soak in boiling water for a few minutes to remove any mold inhibitors) into small thin pieces with a peeler. Bring water to a boil so that it covers the peeled skin, drain twice, then drain in a colander (reserve the drained water).
Carefully remove the white peel (bitter component) of the lemon with a knife. Once removed, cut the thin skin with the knife and separate the skin, flesh and seeds.
Remove the pectin. Put the skins and seeds in a pot, add enough water to cover, and boil for 5 minutes. Remove the cooking liquid (pectin). Add the removed cooking liquid (pectin), the fruit, the peels that have been drained in a colander, a little of the cooking liquid from the skins, and 350g of granulated sugar, and boil for 15 to 20 minutes (once boiling, reduce heat to medium-low). Cool and your lemon jam is ready.