Ingredients

The following ingredients have 2 Servings
  • 200g mixed frozen berries
  • 1 tbsp icing sugar
  • a squeeze lemon juice
  • 150g plain flour
  • 2 tbsp caster sugar
  • 2 tsp baking powder
  • a pinch salt
  • a dash vanilla extract
  • 150ml unsweetened almond milk
  • ½ tbsp vegetable oil

Instruction

  • Tip the berries into a small pan with the icing sugar and lemon juice, and cook for 5-10 minutes or until saucy. Keep warm.
  • Tip the flour, caster sugar, baking powder and salt into a bowl, and mix to combine. Pour in the vanilla and almond milk, and whisk to fully combine.
  • Heat a non-stick frying pan over a medium heat with 2 tsp of oil. Swirl the pan so the oil coats the entire surface, and carefully wipe clean with kitchen paper. Add a heaped tbsp of batter to the pan and cook the pancakes in batches for 3-4 minutes on each side. Keep warm in a low oven while you cook the rest.
  • Serve the pancakes with the compote.