Cherry Almond Pancakes

Love is in the air… and in your pancakes 💕 This Valentine’s Day, let’s blend sweetness, color, and cozy vibes into every pink, fluffy bite!

*values are estimated and subject to change

Ingredients:

For the Cherry Almond Milk (in Milky Plant Plus):

• 40 ml almonds
• 4 pcs cherries (pitted)
• 1–2 tsp maple syrup

Use the scoop for cold milk.

For the Pancake Batter: 

• The Leftover Pulp (from the pulp collector)
• 2 scoops flour
• 1/2 scoop sugar
• 1/2 scoop oil
• 1 tsp baking powder
• 1 tsp beetroot powder (for extra pink color)
• Pinch of salt
• 1/2 tsp apple cider vinegar (helps fluffiness)
• 300 ml Fresh Almond Cherry Milk

Instructions:

1. Make the Milk: Fill the water tank with clean water. Select the “0.5 L | Cold Milk” function on your Milky Plant Plus machine. Add the almonds, cherries, and maple syrup to the blending compartment, without exceeding the maximum line. Press start and allow the Milky Plant Plus to prepare fresh almond cherry milk.
2. Mix the Wet Ingredients: Pour 300 ml of your fresh Almond Cherry Milk into a jug or bowl. Add the apple cider vinegar, oil, and sugar. Whisk thoroughly until the sugar dissolves and the liquids are well combined.
3. Mix the Dry Ingredients & Pulp: In a separate large bowl, mix the flour, baking powder, salt, and beetroot powder. Add The Leftover Pulp to the dry mix and stir to break up any clumps.
4. Combine: Pour the wet liquid mixture into the bowl with the dry ingredients and pulp. Whisk gently until just combined. The batter should be thick and pink.
5. Cook the Hearts: Heat a non-stick pan over medium heat and lightly grease with oil. Cook for 2–3 minutes until bubbles appear on the surface. Flip carefully and cook for another 1–2 minutes.
6. Serve: Stack your pink hearts on a plate and drizzle with maple syrup and fruits. Enjoy!