Easy and delicious – these pancakes are lovely served with yoghurt and more fresh blueberries.

Makes 8 | Prep 5 minutes | Cook 8 minutes

COOK’S TIP: The pancakes freeze well. Store them with non-stick baking paper between each pancake so that it is easy to remove one at a time. Thaw them in the fridge and warm gently in a medium oven or for a short burst in the microwave to serve.

Ingredients

30g ground almonds
60g full-fat cream cheese, or dairy-free equivalent, softened
2 medium free-range eggs
½ tsp vanilla extract
80g blueberries, plus extra to decorate
15g butter (or coconut oil)

Method

1. Place the ground almonds, cream cheese, eggs and vanilla extract in a medium bowl and mix with an electric whisk until smooth. Stir in the blueberries.

2. Melt half the butter or coconut oil in a large non-stick frying pan over a medium heat. Pour in four tablespoons of batter to make 4 small pancakes. Cook for about 2 minutes, or until golden, then flip and cook on the other side for the same amount of time. Transfer to a plate and continue with the rest of the butter and batter.

3. Serve the pancakes warm with extra blueberries and full-fat Greek yoghurt, if you like.

PER SERVING / 79 CALS / PROTEIN 3.4G / SUGAR 1.3G / FIBRE 0.2G / CARBS 1.4G