Fluffy almond pancakes with blueberry ripple yogurt
Whip up these American-style pancakes for breakfast or brunch. The topping is gorgeously creamy with a tangy blueberry compote running through it.
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Prep:10 mins
Cook:20 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 277
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fat 5g
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saturates 1g
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carbs 46g
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sugars 6g
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fibre 4g
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protein 9g
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salt 0.94g
Ingredients
- 300g self raising flour
- 1 tsp baking powder
- 1 tbsp vanilla extract
- 400-450ml Alpro almond drink, unsweetened
- 1 tbsp vegetable oil, for cooking
- 250g blueberries
- 400g Alpro Simply plain yogurt alternative
Method
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.
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.
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.
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.