Almond pancakes with berry compote

SERVES 2 PREP AND COOK TIME 30 MINUTES

3 eggs, beaten lightly

¼ cup (60ml) almond milk

6 scoops Ensure® vanilla-flavoured nutrition powder

1 cup (120g) almond meal

½ teaspoon baking powder 3 teaspoons finely grated lemon rind olive oil spray

1½ cup (225g) mixed frozen berries, thawed

1 tablespoon lemon juice

1 tablespoon pure maple syrup

⅓ cup (55g) natural almonds, toasted, chopped coarsely, to serve

1 Whisk eggs, almond milk and Ensure® vanilla powder together in medium bowl. Add almond meal, baking powder and rind until combined.

2 Spray a small non-stick frying pan with olive oil spray. Place the pan over low heat; pour in ¼ cup of batter. Cook for about 2 minutes on each side or until lightly browned. Repeat to make a total of six pancakes.

3 Place berries, lemon juice and maple syrup in a small saucepan over high heat, cook, stirring for 4 minutes or until berries are just tender.

4 Serve pancakes with berries and almonds.

Pancakes suitable to freeze. Not suitable to microwave.