ALMOND & CINNAMON PANCAKES WITH HONEY- SWEETENED YOGURT & BERRY COMPOTE

To prepare the berry compote, place the berries, water, maple syrup and vanilla extract in a small pan. Bring to a simmer over low heat. Simmer for 5 minutes, or until berries soften and the released juice begins to reduce to a syrupy consistency.

To prepare the yogurt, simply mix the yogurt, honey, and vanilla extract together in a small bowl, to combine. Set aside.

To prepare the pancakes, place the whole wheat flour, cinnamon and baking soda in a bowl and mix until combined. Add the egg yolks, coconut milk, maple syrup, butter, apple cider vinegar and almond extract and mix until combined. 

In a separate bowl, whisk the egg whites, until soft peaks form.

Gradually pour the batter into the whites, folding to combine.

To cook the pancakes, heat a large non-stick skillet over low-medium heat. Lightly grease as needed.

Spoon about a 1/4 cup of the batter for each pancake on the pan, allowing a little room in between each. Cook for 1 1/2 minutes or until the top of the pancakes begin to bubble, and flip. Cook for 1 minute or until golden brown. 

To serve, stack the pancakes, top with the yogurt mixture and berry compote. Scatter them with some cacao nibs. Enjoy 🤍