Fluffy Pancakes with Whipped Cream and Berries

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

  1. 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.
  2. Add a little Flora Professional Plant Butter to a large, non-stick frying pan, over a low/medium heat.
  3. 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.
  4. 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’

 

Celery

Crustaceans

Dairy (Milk)

Egg

Fish

Gluten

Lupin

 

 

Molluscs

Mustard

Peanuts

Sesame

Soya 

Sulphites

Tree Nuts

 

 

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