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Fluffy pancakes with blueberry compote & creamy vanilla topping
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Serves: 2 (makes 6 pancakes)
225g pack Blueberries
1 unwaxed lemon, zest and juice
60g granulated sugar, plus 1 tsp
1/2 tsp ground cinnamon
80g Alpro Plain No Sugars yogurt alternative
Drop of vanilla bean paste
120g gluten free plain white flour
1/2 tsp xanthan gum (from the Free From aisle)
2 tsp gluten free baking powder
3 tbsp dairy free olive oil spread
225ml Alpro Oat No Sugars chilled drink
1. In a small saucepan, simmer the blueberries, lemon juice, 60g sugar and 1/4 tsp cinnamon over a medium heat for 15 minutes, stirring occasionally. Meanwhile, mix the yogurt alternative with the vanilla in a small bowl. Chill until needed.
2. Put the flour, xanthan gum and baking powder in a large measuring jug. Mix in a pinch of salt and the remaining 1 tsp sugar and 1/4 tsp cinnamon. Heat the olive oil spread in a large nonstick frying pan over a low heat until just melted, then pour into the oat drink. Whisk into the dry ingredients until combined (don’t overmix). The batter will have some little lumps.
3. Heat the same frying pan over a medium heat. Pour enough batter into the hot pan to make 2 pancakes about 10cm in diameter. Once bubbles start to come to the surface of the edges, flip and cook until golden brown underneath. Transfer to a covered dish and keep warm.
4. Lower the heat, then repeat twice to make 6 pancakes. To serve, layer 3 pancakes per person with blueberry compote, then top with the vanilla yogurt alternative, more compote and lemon zest.
Typical values per serving: