1 cup of flour
1 tablespoon baking powder
2 tablespoons granulated sweetener of choice
⅛ teaspoon sea salt
1 egg
½ cup almond milk
¼ cup unsweetened applesauce
1 teaspoon vanilla extract
Yogurt:
1 cup nonfat plain Greek yogurt
2 teaspoons vanilla extract
2 tablespoons sf/ff vanilla pudding mix (to taste)
8 large strawberries, sliced
1 cup blackberries
2 large kiwis, sliced
½ cup blueberries
¼ cup slivered almonds, optional
Mix dry and wet separately, then mix together until fully combined. Heat large nonstick skillet over medium heat and already with nonstick spray. Pour half of the batter into the pan in a big circular motion, so that the pancake is about the same size as the pan. Cook for about 2½ minutes on each side, or until cooked through. Meanwhile: mix the yogurt, vanilla extract and vanilla pudding mix, to taste, and set aside. Allow the pancake to cool a little before spreading on the yogurt. Decorate as desired.

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