Almond Fluffy Pancakes with Yogurt Swirl and Blueberry Sauce

• flour with baking powder300 г
• baking powder↗1 ч. л.
• vanilla extract↗1 ст. л.
• almond milk↗400-450 мл

  unsweetened

• vegetable oil↗1 ст. л.

  for frying

• blueberries↗250 г
• non-dairy yogurt400 г

Step-by-step instructions

1. 1

   Place the blueberries in a small saucepan, add 1 tbsp water and simmer over low heat for 5–8 minutes until the berries soften. Increase the heat and cook for another 3–4 minutes until the mixture thickens to a jam-like consistency. Transfer to a bowl and let cool.

2. 2

   In a large bowl combine the flour, baking powder and a pinch of salt, then pour in the vanilla extract and almond milk, whisking until a smooth, thick batter forms.

3. 3

   Heat a little oil in a non‑stick skillet, spoon in a portion of batter (about half a ladle). Cook for 4 minutes until the edges brown, then flip and cook another 2–3 minutes until both sides are golden. Continue, adding oil and batter as needed, until all pancakes are cooked – about 12 medium ones. Keep finished pancakes warm in a low‑temperature oven if desired.

4. 4

   Gently fold half of the blueberry sauce into the yogurt to create a swirl. Stack the pancakes, alternating with the remaining sauce, and finish with a generous layer of yogurt.