Fluffy Almond Pancakes with Blueberry Ripple Yogurt
Prepare a delightful brunch with these fluffy almond milk pancakes. A simple blueberry compote is cooked until jammy, then folded through dairy-free yogurt to create a ripple effect. The batter comes together quickly for golden, small to medium sized pancakes ready in about 30 minutes. Serve them layered with the remaining compote and a generous spoonful of the swirled yogurt.
Ingredients
- 300g self raising flour
- 1 tsp baking powder
- 1 tbsp vanilla extract
- 400-450ml almond milk unsweetened
- 1 tbsp vegetable oil for cooking
- 250g blueberries
- 400g dairy-free yogurt
Method
- Place the blueberries and 1 tbsp water into a small saucepan. Simmer on a low heat for 5-8 mins until the fruit bursts. Raise the heat slightly and cook for a further 3-4 mins until the mixture thickens to a jam consistency. Move to a bowl and allow to cool.
- In a large bowl, mix the self raising flour and baking powder with a generous pinch of salt. Whisk in the vanilla extract and almond milk until you have a thick, smooth batter.
- Add a little vegetable oil to a non-stick pan and heat. Spoon ½ a ladleful of batter into the pan. Fry for 4 mins until the edges are firm, then turn over and fry for another 2-3 mins until golden on both sides. Continue with more oil and batter to make 12 small-medium pancakes. You can keep them warm in a low oven while cooking the rest.
- Gently stir half of the cooled blueberry compote into the dairy-free yogurt to create a ripple. Stack the pancakes with the leftover compote and finish with a large dollop of the rippled yogurt.
Nutrition (per serving)
Calories277 kcal
Fat5 g
Saturates1 g
Carbs46 g
Sugars6 g
Fibre4 g
Protein9 g
Sodium376 mg
Recipe details
Skill levelEasy
CategoryBreakfast
DietVegan, Vegetarian
