Breakfast

COOK UP SOME LOVE FOR BREAKFAST THIS WEEKEND

Red pancakes with pomegranate and raspberry. Served with homemade strawberry coconut yogurt dressing, fresh blueberries, strawberries and sugar/dairy free chocolate chips.

You can find the pancake mixture here 

Red pancakes with pomegranate and raspberry

Print Recipe
Serves: 2 Cooking Time: 10M

Ingredients

  • 1 packet of Well & Good Red Pancake Mix with pomegranate and raspberry (175grams)
  • 1/2 cup of blueberries
  • 4 strawberries
  • 1 cup of non-dairy plain or vanilla flavoured yogurt (I used coconut yogurt)
  • 1 handful of plant based chocolate drops
  • 1 heart shaped cooking ring (optional)

Instructions

1

Place the yogurt and two strawberries into a bowl. Use a stick blender to mix until there are no lumps present. Set aside.

2

Make up the pancake batter as per instructions on the packet. Replace the egg with your chosen plant based substitute (Egg replacer, crushed chia seeds, mushed up banana, apple sauce etc)

3

Using a heart shaped cooking ring slowly pour the batter into a hot frypan. Using a cooking ring will give you a consistent size and shape for stacking.

4

Repeat the process until you have used up all of the pancake batter.

5

Stack the pancakes in piles then decorate as desired with the strawberry yogurt, blueberries, strawberries and chocolate chips.

Notes

The Well & Good Red Pancake Mix with pomegranate and raspberry (175grams) is gluten, dairy and nut free.

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