Ingredients
(about 10-12 pancakes)
2 boxes of Soya Biogurt Blueberry
160 g of type 2 flour
200 g of Bio Almond Drink 6%
45 g of sunflower seed oil
20 g of cane sugar
6 g of baking powder
Fresh blueberries for garnish
A pinch of salt
Extra virgin olive oil, as needed
Made with
Preparation
Combine the flour, sugar, baking powder, and salt in a bowl and mix with a whisk. Add the Bio Almond Drink 6% and sunflower oil, then continue whisking until the batter is smooth and fluid, with no lumps.
Heat a non-stick pan and lightly grease it with a drizzle of extra virgin olive oil. Pour in a ladleful of batter and cover with a lid.
When small bubbles begin to form on the surface, flip the pancake with the help of a spatula and cook for another couple of minutes.
Serve the pancakes warm, topped with Soya Biogurt Blueberry and plenty of fresh blueberries.
