Chocolate Almond Milk Pancakes + TWO Prize Packs!

chocoate-pancakesUnless you’ve spent the past year hibernating in the Arctic, you’ll know that there’s this new craze for all things healthy and everyone is jumping on board.

One of the main things everyone is, excuse the pun, going nuts for, is Almonds. Almonds are not only delicious (who can even stop at the recommended 10 per serve?!) but also packed with fiber, calcium, iron and many other important nutrients.

Almond Breeze® has a range of delicious and nutritious lactose free almond milk that is great for people with intolerances. I’ve often found other almonds milks to be quite tasteless which lead me to avoiding them altogether but after trying Almond Breeze (especially the chocolate flavoured almond milk – yum!) I’m hooked.

And, if you’re also on the hunt for tasty almonds – like coffee almonds, fruit flavoured almonds, honey roasted almonds and for the bold, wasabi and soy-sauce almonds – Blue Diamond® Almonds are definitely my top pick.

So to honour my new found love of all things almond – here’s a chocolate almond milk pancake recipe that will set your tongues wagging.

Ingredients (serves 2)

  • 1 cup Almond Breeze Milk – Chocolate Flavour 
  • 1 cup all-purpose flour
  • 1 large egg
  • 2 tsp baking powder
  • 2 tbsps sugar
  • 1/2 teaspoon salt
  • 2 tsps cocoa powder
  • Handful of Blue Diamond Almonds Honey Roasted, chopped
  • Punnet of strawberries


1. Beat the egg, add the milk and mix together.
2. In a separate bowl, mix the flour, baking powder, salt, sugar and cocoa.
3. Add the wet ingredients to the dry ingredients and mix until smooth.
4. Pour about 1/4 cup of mixture onto a hot oiled pan. Flip when bubbles cover top. Cook until dark
4. Sprinkle with chopped Blue Diamond Almonds. Serve with maple syrup and strawberries.

Fluffy and chocolaty pancakes that don’t leave me feeling bloated like they usually do (I think I might be lactose intolerant but I refuse to give up dairy because I’m stubborn and too many of my favourite foods contain dairy.) And if you’re gluten intolerant swap the flour for almond meal! Easy and still delicious for breakfast, lunch or tea.


Thanks to Almond Breeze and Blue Almond Diamonds I’ve got TWO amazing PRIZES to giveaway. I have two packs of Almond Breeze Milk and Blue Diamond Almonds up for grabs.


What’s the best way to use almonds in a meal? (e.g. in a salad, in a roast, in a brownie) Comment below. 

The two most creative answers will win a prize pack each.

*Competition available to Australian residents only and closes next Thursday 09/10/14 5pm EST*



27 thoughts on “Chocolate Almond Milk Pancakes + TWO Prize Packs!

  1. How incredible is the chocolate almond milk?! it’s my favourite one from the brand; but the original almond milk is my go to everyday essential for sure.

    My favourite way to use almonds is in raw vegan treats like brownies, bliss balls and giant Reese’s PB cups!

  2. Chocolate almond milk with peanut butter and chia seeds make an amazing pudding for breakfast. I also like to toss some roasted almonds in with green beans, asparagus or roasted butternut squash for a fall side dish. I haven’t tried it yet, but I really want to do a cinnamon spice candied almond roasted butternut squash dish.

  3. I loved making my own almond croissants! They’re really easy to make and adding the almonds gives it that extra burst of flavour

  4. I am obsessed with almonds: this is my original recipe and uses almonds, almond milk and almond butter- and is the most delicious, rich, creamy, crunchy caramel slice I have ever tasted. Muuuuuuusssttt try it


    1 1/2 cup almonds

    1/2 cup dates

    1 table spoon coconut oil

    1 tsp vanilla essence

    2 tablespoons chia seeds (optional)

    Caramel filling
    2 cups medjool dates, pitted

    1/2 cup all-natural almond butter

    2 tablespoons almond milk

    1 tsp vanilla bean extract/ vanilla essence

    Top chocolate layer
    1/3 cup raw organic cacao powder

    1/3 cup organic coconut oil

    2 tbsp pure maple syrup

    Blend all base layer ingredients together in a blender or food processor until crumbled
    Compress this mixture down firmly into a baking tray. Refrigerate while you prepare the next layer.
    Blend the caramel layer ingredients together in a high powdered blender or food processor until a smooth creamy paste has formed. Spread the caramel on top of the base layer. Return to fridge.
    In a small saucepan, over a low heat, melt the chocolate layer ingredients together, stirring continuously. Once it’s all combined remove the tray from the fridge and pour the chocolate over the caramel to cover it. Return to the fridge or freezer to set.
    Once set, let it thaw for 5 mins, and enjoy!

  5. Smoothie with an almond milk base (w/ some ice) and these ingredients :
    – kale
    – banana
    – almonds
    – cashews
    – vanilla
    – chia seeds
    – dates
    – and sometimes ill put protein powder in 👌😄

  6. Great recipe Ally! I am a huge fan of almond milk (despite the fact that it’s gone viral these days, everyone is doing it.. but I do understand why!) and these gorgeous pancakes look like a great balance of health and nutrition. As for prizes? Well, I’m too late but I do love using almonds in salads. Crunchy goodness. Oh, and in the topping of apple crumbles… with dessicated coconut *swoon!*. Hope that you’re doing well. I have missed so much at your blog, I have some reading to do! xx

      • Oh wow such a craving for apple crumble now! Sounds too good! My mum makes the best apple crumble too. I am doing well! Last couple weeks of Uni and then I am done forever – scary thought! Enjoy your last two weeks! At least when you’re home you can start planning your next adventure ;) xx

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