Easy
15 mins.
1 cup Pancake Waffle Mix Beetroot and Raspberry Iswari
1 cup almond plant based milk
1 cup fresh or frozen blueberries
Zest of 1 lemon
Place all the ingredients (except the blueberries) in a container and mix well with the help of a wire rod, until obtaining a homogeneous mass.
Add the blueberries and mix carefully with a spoon.
Place small portions of the dough in a non-stick frying pan and let it cook for about 1 minute, or until the edges start to be cooked and it becomes possible to turn the pancake.
After flipping the pancake, let it cook for about 1 to 2 minutes more.
Repeat the process until all the dough is finished.
Serve with fresh blueberries, lemon zest, natural vegetable yogurt and almond butter.
