Oven-Baked Almond Pancakes

Serves four | Prep Time: 15 Minutes | Cooking Time: 10 Minutes

Ingredients (serves four)

• 200g wheat flour

• 50g ground almonds
• 1 tbsp. (15g) of soya flour
• 1 tsp. baking powder
• 300ml Provamel Almond Unsweetened drink
• 30g plant-based margarine
• 3 dried figs
• 200g Provamel Soya-Almond Big Pot alternative to yogurt
• 200g raspberries, strawberries or mixed berries
• 1 tsp. ground vanilla
• ¼ tsp. ground cardamom
• 1 pinch of cinnamon

Preparation (15 minutes)

1. Preheat the oven to 200°C. Place an ovenproof baking pan in the oven to heat.
2. Puree the figs and the plant-based margarine with the Almond Unsweetened. Add the flour, soy flour, ground almonds and baking powder and stir quickly.
3. Take the baking pan from the oven, add the plant-based margarine, move the pan around so that it melts and spreads.
4. Pour in the dough and bake about ten minutes on the middle rack.
5. Mix the Soya-Almond with vanilla, cinnamon and cardamom until it becomes a cream.
6. Before serving, heat the pancakes in the pan and garnish with the fruit and the cream.