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Fluffy almond pancakes with blueberry ripple yogurt

Stack of pancakes with blueberry yogurt

Fluffy almond pancakes with blueberry ripple yogurt

Name: Fluffy almond pancakes with blueberry ripple yogurt
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
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

Good Food team

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Serves 6

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.8 out of 5.4 ratingsRate

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Whip up these American-style pancakes for breakfast or brunch. The topping is gorgeously creamy with a tangy blueberry compote running through it.

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g self raising flour
1 tsp baking powder
1 tbsp vanilla extract
400-450ml almond milk

unsweetened
1 tbsp vegetable oil

for cooking

For the blueberry ripple yogurt

250g blueberries
400g dairy-free yogurt

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Nutrition: per serving

kcal277
fat5g

low
saturates1g
carbs46g
sugars6g
fibre4g
protein9g
salt0.94g

Method

step 1

Put the blueberries in a small pan with 1 tbsp water and simmer over a low heat for 5-8 mins until the berries burst. Increase the heat a little and cook for another 3-4 mins until it's a jam-like consistency, then transfer to a bowl and leave to cool.
step 2

Stir the flour and baking powder together in a large bowl with a big pinch of salt, then whisk in the vanilla and almond milk until it forms a smooth, thick batter.
step 3

Heat a little of the oil in a non-stick pan and spoon ½ a ladleful of the pancake mix into the pan. Fry for 4 mins until the edges are set, then flip and fry for another 2-3 mins until both sides are golden. Repeat with a little more oil and batter, until all the pancakes are cooked and you have 12 small-medium sized pancakes. Keep warm in a low oven while you cook the remaining batter, if you like.
step 4

Briefly fold half of the blueberry compote through the yogurt to give it a ripple effect. Layer the pancakes with the remaining compote, then add a generous dollop of yogurt to serve.

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A star rating of 4.8 out of 5.4 ratings

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