Yogurt pancakes with clementine raspberry compote
Pancakes
American cuisine
I often make my pancakes with a mixture of both all-purpose and whole-wheat flour, to get the best of both worlds – the lighter texture of all-purpose and the nuttier and heartier flavour of whole-wheat. I used a non-dairy coconut milk yogurt for these, as that’s what I usually have at home, but you can use any kind you like best. If you use a thicker yogurt, you may need to add a bit of extra almond milk to thin out the batter.
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