280g wholewheat flour
2 teaspoons baking powder
2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
250ml unsweetened almond milk
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.