Pancake
Blueberry, almond butter and cream pancakes
Pancakes with blueberry jam and almond butter are a match made in heaven - especially when topped with whipped cream!
Ingredients:
- 100ml/3½fl oz double cream
- 4-6 tbsp almond butter
- 4 tbsp blueberry conserve
- 4 pancakes, to serve
Directions:
- Whip the cream until soft peaks form when the whisk is removed.
- Dribble the almond butter and blueberry conserve over the pancakes. Top with dollops of whipped cream and enjoy!