- 280 g wholewheat flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 0.25 tsp fine sea salt
- 250 ml unsweetened almond milk
- 125 ml water
- 2 tbsp maple syrup (or honey if you're not cooking vegan)
- 1 tsp pure vanilla extract
- 200 g fresh blueberries
- 250 g soya yogurt (or Greek yoghurt for non-vegans)
- 1 tbsp stevia natural sweetener
For the topping, mix the stevia and a handful of crushed blueberries in with the yoghurt. Top your pancake stack with your yoghurt and blueberry mix and add some extra blueberries to your taste.
Meanwhile, heat a frying pan over a medium heat with a drizzle of vegetable oil. Stir blueberries into batter. Spoon the batter into the pan and cook for about 2 minutes or until the bottoms are golden. Flip and cook 1 to 2 minutes longer, until pancakes are cooked all the way through.
In a large bowl, whisk together flour, baking powder, cinnamon and salt, make a well in the centre.
In a separate medium bowl, whisk together almond milk, water, maple syrup (or honey) and vanilla until blended. Pour milk mixture into flour mixture and stir until evenly combined. Set batter aside to rest for about 10 minutes.