Almond milk and egg white pancakes

Topped with yoghurt, dried apricots, and walnuts
500ml almond milk
250g plain, self-raising, or wholemeal flour
3 egg whites
1-2 tsp vanilla essence
Butter or vegetable oil for frying
Sieve the flour into a mixing bowl, mix the almond milk, egg whites and vanilla essence together and mix into the flour. (A tip for easily separating egg whites: Crack the egg onto a plate or into a bowl, use a plastic pop bottle, squeeze a bit of air out of it, and suck up the yolk. It will be sucked into the bottle without breaking it, or taking any or much egg white with it). Or just shove it all in a mixer or food processor if you have one, that’s what I do and it’s way easier. 
Fry it in the oil or butter like it’s a pancake because that’s exactly what it is.
I only made this recipe yesterday, and in fact only tried almond milk yesterday. I’ve been having them with walnuts, dried apricots and natural yoghurt. I don’t know how well it would work with savoury toppings given the sweetness of the almond milk and vanilla but if anyone tries it, let me know how that goes!

Sweet apple and chamomile tea

This is one of my recent favourites, initially just thrown together with what I had to hand when I felt like having a sweet drink which wasn’t just ribena or apple juice. It’s made up in a large batch and kept in the fridge, though it can be made in smaller amounts or had hot.

4 litres water
8 chamomile teabags
3 Schwartz mulled wine spice bags (though any type of mulling spices works)
200ml Ribena or other blackcurrant cordial
1 litre of apple juice
1 dessert spoon of honey
1 dessert spoon of vanilla extract.

Chuck it all in a big pot and bring it up to near the boil. Turn the heat down and leave it to simmer for about 2 hours, stirring occasionally. It can be brewed for longer for a stronger taste of chamomile or spices but that about works for me.

Leave it to cool, bottle it up, and stick it in the fridge.