Vegan strawberry pancakes
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Vegan strawberry pancakes

By Sara Buenfeld

Use soya milk, soya yogurt and wholemeal spelt flour to make these delicious healthy pancakes for breakfast. Or use regular milk if you prefer

  • Prep:10 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 453
  • fat 19g
  • saturates 4g
  • carbs 46g
  • sugars 0g
  • fibre 13g
  • protein 16g
  • salt 0.9g

Ingredients

  • 115g wholemeal spelt flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 150ml soya milk
  • 240g soya yogurt
  • 1 tsp vanilla extract
  • drop of rapeseed oil
  • 200g strawberries, hulled and halved or quartered if large
  • 2 tbsp chopped pecans
  • a few small mint leaves, optional

Method

  1. Mix the flour with the baking powder and cinnamon in a bowl using a balloon whisk. In a jug, whisk together the soya milk, 2 tbsp of the yogurt and vanilla extract, then whisk this into the dry ingredients to make a thick batter.

  2. Rub the oil around the pan using kitchen paper, then set the pan over a medium heat. Spoon in 1½ tbsp batter in three or four places to make small pancakes. Cook over a low heat for 1-2 mins until set, and bubbles appear on the surface, then turn the pancakes using a palette knife. Cook for another 1-2 mins until golden and cooked through. Repeat with the remaining batter to make six pancakes in total.

  3. Serve three pancakes per person topped with the remaining yogurt, berries, pecans and mint leaves.

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