The ultimate summer combination of berries and mint with a hint of crunchy slivered almond, these pancakes are the ultimate feast before a day in the sun.
Ingredients
Batter
1 and 1/2 cups (188g) All Purpose Flour
1 Tbsp Baking Powder
3 Tbsp White Sugar
¼ Tsp Salt
1 and ¼ Cups (300ml) Soy Milk
1/4 Cup (56g) BioButtery (measured, then melted)
½ Tsp BioButtery for frying
Topping
1 Cup Fresh Berries (of your choice)
2 - 3 Sprigs of Mint (coarsely chopped)
Handful of Slivered Almonds
Method
1. Sift flour, sugar, baking powder, and salt into a mixing bowl.
2. Add soy milk and melted BioButtery and mix until batter forms.
3. Heat up frying pan and add in ½ tsp BioButtery.
4. When hot, add two heaped tablespoons of batter to the pan and allow to fry for roughly a minute, or until bubbles form on top and the edges start to brown.
5. Flip pancake until browned and set aside.
6. Repeat with the remaining batter. Make bigger or smaller pancakes as you go, the first one is always the hardest! Remember to add more BioButtery if your pancakes are sticking to the pan.
7. Serve stack with berries, mint, and almonds.
Substitutions and Additions
· If fresh berries are not in season, try adding frozen berries to your batter before frying!
· Shredded coconut also makes a great addition to this topping.
· These pancakes are already so sweet, a little maple syrup goes a long way!
Enjoy!