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Let me counts the ways I love the morning — said no one ever! This may come to a surprise, but I’m a morning person. Give me a cup of coffee, a delicious breakfast, and I’m good to go. Let’s talk about coffee for a quick minute, I love it! There’s nothing better than a jolt of caffeine to get you going.
For the longest time I was a latte girl, but looking to save some money I started drinking coffee at home. In order to choke it down, I added more creamer than I should admit. My stomach wasn’t pleased so I switched to almond milk and honey. It wasn’t the same, but it was easier on my digestive system. After trying various creamer alternatives I finally found one I loved, Silk® Almond Creamer! Silk® Hazelnut Almond Creamer brings nutty flavor and subtle sweetness, totally dairy and cholesterol-free!
Shhhh…. this creamer isn’t just for perking up coffee. I’ve been baking with it. Actually, I use it as a buttermilk or heavy cream replacement. Most recently I used it to replace coconut milk in my favorite paleo pancakes! The hazelnut flavor added just a touch of sweetness making the pancakes prefect for breakfast or afternoon delight!
Hazelnut Paleo Pancakes
1/2 cup Silk® Almond Creamer [Hazelnut]
3 tbsp honey
3 tbsp coconut oil, melted
1/2 tsp vanilla
1 cup raw cashews
3 tbsp coconut flour
3/4 tsp baking soda
1/4 tsp sea salt
Place all the ingredients in the order listed in a high-speed blender. I use my Vitamix.
Blend on low for 30 seconds, then increase to high and continue blending until the batter is completely smooth, about another 30 seconds.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Top with honey, berries and chis seeds.