Matcha pancake stack with coconut yoghurt and fresh berries

1. 1

   Put the flour, baking powder, sugar, matcha powder and salt in a bowl and mix together well. Gradually pour in the almond milk and vanilla extract, whisking until smooth.

   5 min

2. 2

   Place a large non - stick frying pan over a medium heat. Add a little oil and wipe around the pan with kitchen paper. Once the pan is hot, pour a small ladleful of batter onto one side and spread with the back of a spoon to about 10cm diameter. Repeat to make a second pancake on the other side.

   3 min

3. 3

   Cook for about a minute until bubbles appear on the surface and the edges look set. Gently flip the pancakes over and cook on the other side for another minute until fluffy and lightly golden. Transfer to a plate and cook the remaining batter.

   5 min

4. 4

   Mix the coconut yoghurt thoroughly with the icing sugar.

   2 min

5. 5

   Stack the pancakes, top with a generous spoonful of coconut yoghurt, garnish with fresh bilberries and raspberries, and lightly dust with icing sugar.

   2 min

Per 100 grams

Nutrition values are estimates. - means data is unavailable.