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Instructions
Step 1
Combine the ground almonds, rolled oats, baking powder, egg, almond milk, 11/2 tsp of the honey and a pinch of salt in a liquidiser and blend until smooth. Melt the coconut oil in a non-stick frying pan and fry large spoonfuls of the batter for 1 minute until bubbles form on the surface, then flip and cook for a further 30 seconds. Repeat with the remaining batter then stack up and top with the yoghurt. Drizzle over the remaining honey and serve with the blueberries.
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