5 tbsp soya flour
4 tbsp ground almonds
2tbsp granulated sweetener
½ tsp baking powder
Pinch of salt
50ml/2fl oz double cream
Berries and double cream (optional)
Place the soya flour, almonds, sweetener, baking powder, salt, eggs and double cream in a blender and process until smooth.
Heat a large non- stick pan over a low to medium flame and add 1 tsp of the butter. Tilt the pan to coat the surface with the melted butter.
Spoon the batter into the pan to make three pancakes about 6 cm in diameter. Cook until risen, golden on the undersides and dry around the edges, then flip over and cook the undersides until golden.
Serve with berries and double cream.