Breakfast: Blueberry pancakes – By HazelRae Wildrose

Serves 4

280g wholewheat flour
2 teaspoons baking powder
2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
250ml unsweetened almond milk
125ml water
2 tablespoons honey
1 teaspoon pure vanilla extract
200g fresh blueberries
250g natural Greek yoghurt
1 tablespoon stevia natural sweetener

In a large bowl, whisk together flour, baking powder, cinnamon and salt, make a well in the center.
In a separate medium bowl, whisk together almond milk, water, 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.
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.
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.


About mogway

Everyone sees what you appear to be, few experience what you really are! I usually give people more chances than they deserve but once I'm done, I'm done. I'm a bitch with wifi
This entry was posted in Breakfast, Cooking with Amber, HazelRae Wildrose and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s