Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
In a bowl, whisk the spelt flour, baking powder and sugar.
Add the egg and whisk again. Slowly whisk in the buttermilk until you have a smooth, thick batter.
Put the blueberries, sugar and a squeeze of lemon in a pan and cook over a low heat for 5-10 minutes until the blueberries split and are saucy.
Heat a non-stick frying pan over a medium heat with 2 tsp of oil. Swirl the pan so the oil coats the entire pan, and carefully wipe clean with kitchen paper.
Add a heaped tbsp of batter to the pan and cook in batches for 3-4 minutes on each side. Keep warm in a low oven while you cook the rest.
Serve with the compote and yogurt spooned on top.