Lemon blueberry pancakes with coconut yogurt
Ingredients
- 100g self rising flour
- 90g of Koko Original Milk
- 40g of erythritol or 1/4 cup of maple syrup
- 1 tbsp of lemon juice
- Lemon peel (1/2 lemon)
- 1/4 cup of fresh or frozen blueberries
- Koko Plain Yogurt Alternative for layering
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Method
- Mix all the ingredients apart from the blueberries (first dry ingredients and then wet ingredients)
- Fold the blueberries just before cooking, do not over mix (especially if you’re using frozen blueberries as your dough might become purple)
- Serve with fresh fruit and layers of koko coconut yogurt in the middle
