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Saturday, February 4

Silk Milk Challenge Wasn’t a Challenge At All

The week is almost over and I am happy to report that the Silk milk challenge was a success! I was able to use Pure Almond Vanilla and Soy Vanilla Light in place of regular milk with no problem. In fact, the challenge has opened up the world of “alternative milk” possibilities to me and I am looking forward to trying other flavors, especially more nut milks and rice milk!

I knew during the challenge I needed to try baking something that I normally use milk in.  I make waffles and pancakes all the time, so I definitely wanted to see how one of those recipes would work subbing out the milk. I decided to try the Pure Almond Vanilla in waffles.

The waffles were delish! My friend Wendy sampled them with me and we both agreed they were great. I used the Pure Almond Vanilla because I thought the almond would make for a nice flavor in the waffles. The waffles cooked a little differently than normal and never got very brown, which surprised me. But the texture was great and Wendy and I both liked the subtle, not overpowering almond flavor of the waffles. I will definitely make them this way again…and of course I’ll share the recipe with you below!

While I’m sure I’ll use cow’s milk again, especially when Owen is less sensitive to it, I am really happy to have discovered some alternatives. I really liked the Soy Vanilla Light and Pure Almond Vanilla that I used this week. Obviously these two milks are both sweetened and have a vanilla flavor. They worked well with my current needs, but I can see that they may not work with everything. As I mentioned before, after having tried these milks and really enjoying them, I’m excited to try other flavors and varieties based on different recipes and uses. And all of your suggestions over the week have been super helpful – thank you! I definitely count the week as a success and look forward to further expanding my milk horizons…

Silk Milk Challenge Wasn’t a Challenge At All
 
Fluffy Almond Milk Waffles!
Author:
Recipe type: Breakfast
Cuisine: American
Ingredients
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups Silk Pure Almond Vanilla milk
  • 2 eggs
  • 4 Tablespoons butter, melted
Instructions
  1. Whisk together the flour, salt and baking powder. In a separate bowl, whisk together the eggs, butter and Pure Almond Vanilla milk. Add the wet ingredients to the dry and mix. Cook as you normally would in a waffle iron. Enjoy with lots of butter and syrup!

This post is sponsored by Silk through Martha’s Circle. All opinions are my own.

 


5 Comments »

  1. 1
    Anne

    I use silk unsweetened almond milk (the 35 calorie a cup kind) all the time. I even use it in my homemade chocolate cake recipe.

  2. 2
    Donna

    I used a banana instead of eggs and the waffles browned nicely.

  3. 3
    Jessica

    I use vanilla almond milk in my waffles, most often I buy it, sometimes I get crazy and make it. I also whip the eggs whites separately, to stiff peaks, then fold in to the waffle batter.

    I normally make my own bread each week as well, but one week I forgot, so I whipped up a batch of waffles instead. I freeze them in quarters, then just toast in the toaster oven when needed. I made my 7 yr old’s PB&J for school on a waffle and it was a HUGE hit! He now prefers the waffle sandwich!

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