Fluffy almond pancakes with blueberry ripple yogurt

Whip up these American-style pancakes for breakfast or brunch. The topping is gorgeously creamy with a tangy blueberry compote running through it.

  • Prep:10 mins
    Cook:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 277
  • fat 5g
  • saturates 1g
  • carbs 46g
  • sugars 6g
  • fibre 4g
  • protein 9g
  • salt 0.94g


  • 300g self raising flour
  • 1 tsp baking powder
  • 1 tbsp vanilla extract
  • 400-450ml Alpro almond drink, unsweetened
  • 1 tbsp vegetable oil, for cooking
  • 250g blueberries
  • 400g Alpro Simply plain yogurt alternative


  1. Put the blueberries in a small pan with 1 tbsp water and simmer over a low heat for 5-8 mins until the berries burst. Increase the heat a little and cook for another 3-4 mins until it's a jam-like consistency, then transfer to a bowl and leave to cool.

  2. Stir the flour and baking powder together in a large bowl with a big pinch of salt, then whisk in the vanilla and almond milk until it forms a smooth, thick batter.

  3. Heat a little of the oil in a non-stick pan and spoon ½ a ladleful of the pancake mix into the pan. Fry for 4 mins until the edges are set, then flip and fry for another 2-3 mins until both sides are golden. Repeat with a little more oil and batter, until all the pancakes are cooked and you have 12 small-medium sized pancakes. Keep warm in a low oven while you cook the remaining batter, if you like.

  4. Briefly fold half of the blueberry compote through the yogurt to give it a ripple effect. Layer the pancakes with the remaining compote, then add a generous dollop of yogurt to serve.

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