Whisk together egg, milk, flour, yoghurt, vanilla and oil.
Heat a non-stick frypan over a medium heat.
Pour ¼ cup measure of the batter in the pan at a time. After 1-2 minutes, when the batter starts to bubble on top, flip the pancake over and cook on the other side for another minute or two until golden brown. Repeat with remaining batter until all pancakes are cooked.
While pancakes are cooking, place the blueberries in a microwave-safe dish with water and microwave on high until the berries have collapsed and liquid has reduced and become syrupy. Stir through lemon juice.
Pour blueberry syrup over pancakes to serve and top with flaked almonds.
Whisk together egg, milk, flour, yoghurt, vanilla and oil.
Heat a non-stick frypan over a medium heat.
Pour ¼ cup measure of the batter in the pan at a time. After 1-2 minutes, when the batter starts to bubble on top, flip the pancake over and cook on the other side for another minute or two until golden brown. Repeat with remaining batter until all pancakes are cooked.
While pancakes are cooking, place the blueberries in a microwave-safe dish with water and microwave on high until the berries have collapsed and liquid has reduced and become syrupy. Stir through lemon juice.
Pour blueberry syrup over pancakes to serve and top with flaked almonds.