This recipe has been supplied by Upfield, suppliers of Flora Professional Plant products. You can find out more about their products and other delicious recipes on their website : Home – Upfield
Ingredients
- 30g Flora Professional Plant Butter, melted, plus extra for cooking
- 35g golden caster sugar
- 130g gluten-free self-raising flour
- 100g coconut milk yoghurt
- 50ml soya milk
- 1tsp vanilla extract
- 1tsp baking powder
- 60ml Flora Professional Plant All Purpose Cream, whipped
- 100g mixed berries
Method
- Whisk together the Flora Professional Plant Butter, sugar, flour, coconut milk yoghurt, soya milk, vanilla extract and baking soda until fully combined – it’s better to leave any remaining lumps, than to over-whisk the mixture.
- Add a little Flora Professional Plant Butter to a large, non-stick frying pan, over a low/medium heat.
- Add a dessert spoon of the batter to the pan, letting it spread out to form a pancake. Cook 3 pancakes at a time, for around 3 minutes, or until golden, then carefully flip and cook for a further 2–3 minutes, or until cooked through. Repeat with the remaining batter.
- Serve with a generous topping of whipped Flora Professional Plant Cream, mixed berries and a dash of maple syrup.
Allergens in this dish indicated by the Box (es) Marked ‘x’
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