These delicious Almond and honey pancakes will have the whole family asking if they can have more please every Sunday morning.
Serves 1
Ingredients
- 30g ground almonds
- 20g rolled oats
- 1/2 tsp baking powder
- 1 large egg
- 50ml almond milk
- 3 tsp honey
- Pinch salt
- 1/2 tsp coconut oil
- 1 tbsp yoghurt, Greek, natural or soya
- 75g blueberries
Estimate Time: 15 mins
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 or 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.
- Quick and easy
- Family friendly
Tip
- Don’t make the pancakes too big or they’ll be difficult to flip and won’t cook evenly
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