Blueberry and LSA Pancakes

Everyone loves blueberry pancakes, and these are fortified with Linseed, Sunflower and Almond powder, adding a nutty texture and extra nutrients with stick-to-your-ribs staying power. Add some cafe-style glamour with a dollop of lemon and vanillascented thickened yoghurt.

Makes about 12 11⁄ cup flour 1/4 cup LSA powder 2 T sugar 11⁄ t baking powder

t baking soda 1 cup milk

cup natural yoghurt 2 eggs, lightly beaten 1 T butter, melted, plus more

for pan 1 cup fresh or frozen

blueberries

cup Greek or hung yoghurt Juice and zest of 1 lemon

t vanilla essence 1 T runny honey

In a large bowl, whisk together flour, LSA, sugar, baking powder, baking soda, and salt. Add milk and yoghurt, egg, and butter and whisk until just moistened (batter should have some lumps; do not overmix). Fold in blueberries.

Lightly coat a large nonstick frying pan with butter and heat gently. Using a 1/4 cup idea surfing cup drop the batter onto the frying pan.

Cook until bubbles appear on top and start to burst. Flip the pancakes and cook until golden brown. Repeat, wiping pan clean between batches.

Serve with lemon and vanilla Greek yoghurt.

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