Vegetarian

Almond and Honey Pancakes with Blueberries

15 mins

Almond and Honey Pancakes with Blueberries

Ingredients

  • 30g ground almonds
  • 20g rolled oats
  • ½ tsp baking powder
  • 1 large egg
  • 50ml almond milk, unsweetened
  • 3 tsp honey
  • 1 pinch salt
  • ½ tsp coconut oil
  • 1 tbsp yoghurt, such as greek, natural, soya
  • 75g blueberries

Method

Combine the ground almonds, rolled oats, baking powder, egg, almond milk, half of the honey and a pinch of salt in a liquidiser and blend until smooth.

Melt the coconut oil in a non-stick frying pan and fry large spoonfuls of the batter for 1 minute until bubbles form on the surface, then flip and cook for a further 30 seconds. Repeat with the remaining batter then stack up and top with the yoghurt. Drizzle over the remaining honey and serve with the blueberries.

Tips

Don’t make the pancakes too big or they’ll be difficult to flip and won’t cook evenly.