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.
Provided by Good Food team
Categories Brunch
Time 30m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 277 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.94 milligram of sodium
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