Stack of pancakes with blueberry yogurt

Fluffy almond pancakes with blueberry ripple yogurt

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(3 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 6

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

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition:

  • kcal277
  • fat5g
  • saturates1g
  • carbs46g
  • sugars6g
  • fibre4g
  • protein9g
  • salt0.94g

Ingredients

  • 300g self raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp vanilla extract
  • 400-450ml Alpro almond drink, unsweetened
  • 1 tbsp vegetable oil, for cooking

For the blueberry ripple yogurt

  • 250g blueberries
  • 400g Alpro Simply plain yogurt alternative

Method

  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.

  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.

  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.

  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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