Almond and Honey Pancakes with Blueberries

Servings: 1

Ingredients

              25g ground almonds
            
              20g rolled oats
            
              ½ tsp baking powder
            
              1 large egg
            
              45ml almond milk, unsweetened
            
              3 tsp honey
            
              1 pinch salt
            
              ½ tsp coconut oil
            
              1 tbsp yoghurt, such as greek, natural, soya
            
              75g blueberries

Directions

Step 1
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.

Step 2
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.