almond pancakes with berries and yoghurt

serves 2

125 g (4½ oz) strawberries, hulled and quartered

80 g (2¾ oz/½ cup) blueberries

80 g (2¾ oz/²/₃ cup) raspberries

1 tablespoon xylitol (see note)

mint leaves, to serve

shredded coconut, to serve

90 g (3¼ oz/¹/₃ cup) plain yoghurt, to serve

ALMOND PANCAKES

70 g (2½ oz/²/₃ cup) ground almonds

1 teaspoon bicarbonate of soda (baking soda)

2 tablespoons plain yoghurt

2 tablespoons xylitol (see note)

2 free-range eggs, lightly beaten

2 teaspoons coconut oil (see note)

Combine all of the berries in a bowl. Purée one-quarter of the mixed berries with the xylitol in a food processor or blender until smooth. Set aside.

To make the pancakes, put the ground almonds, bicarbonate of soda, yoghurt, xylitol, egg and 1 tablespoon water in a mixing bowl and stir until a smooth batter forms, adding more water if needed.

Heat half of the coconut oil in a large frying pan over medium–high heat. Spoon half of the pancake mixture into the pan and cook for 2–3 minutes, or until bubbles appear on the surface. Carefully turn the pancake over and cook for a further 1–2 minutes, or until cooked through. Transfer to a heatproof serving plate and keep warm in a low oven. Repeat with the remaining oil and pancake batter to make 2 pancakes in total.

Serve the warm almond pancakes topped with mixed berries, berry purée, mint leaves and shredded coconut. Serve with yoghurt on the side.

Note: Coconut oil is available from health food stores and some grocery stores.

I love pancakes and when they are made with ground almonds, they make a healthy Sunday morning treat — the berries providing antioxidants and fibre with hardly any kilojoules. It doesn’t get much better than that!