Delectable Vegan Italian Breakfast: Almond Fior di Latte Pancakes & Creamy Avocado Spread

Allergens

Nuts, Gluten-Free Option

Ingredients

• 1 1/2 cups almond milk 1 cup all
• purpose flour 2 tbsp granulated sugar 1 tsp baking powder 1/4 tsp salt 1/3 cup almond flour 1 tbsp melted coconut oil 1 tsp pure vanilla extract 2 avocados, ripe and mashed 1 tbsp lemon juice Salt, to taste Fresh berries and chopped nuts for garnish

Instructions

1. In a large bowl, whisk together the almond milk, all purpose flour, granulated sugar, baking powder, salt, and almond flour until well combined. Stir in the melted coconut oil and vanilla extract. Let the batter rest for 5 minutes.
2. Preheat a non stick skillet or griddle over medium heat. Pour about 1/4 cup of batter onto the skillet, cook until bubbles form and the edges are golden brown, then flip to cook the other side. Repeat with the remaining batter.
3. In another bowl, mash the avocados with lemon juice and salt.

Chef’s Insight

To achieve a fluffier texture, allow the batter to rest for at least 5 minutes before cooking.

Notes

Use ripe avocados for a smoother spread.