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

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

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.