Description
These Vegan Strawberry Pancakes are a healthy, delicious breakfast option made with wholemeal spelt flour, soya milk, and yogurt. Topped with fresh strawberries, pecans, and mint, they are perfect for a nourishing start to your day.
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
Instructions
- In a bowl, whisk together the spelt flour, baking powder, and cinnamon.
- In a jug, mix the soya milk, 2 tablespoons of the yogurt, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until a thick batter forms.
- Lightly rub rapeseed oil around a frying pan using kitchen paper and heat over medium.
- Spoon 1½ tablespoons of batter into the pan to form small pancakes. Cook for 1-2 minutes, or until bubbles appear on the surface and the pancakes are set.
- Flip the pancakes using a palette knife and cook for another 1-2 minutes until golden and cooked through. Repeat with the remaining batter to make six pancakes.
- Serve three pancakes per person, topped with the remaining yogurt, strawberries, chopped pecans, and optional mint leaves.
Notes
- If you prefer a sweeter pancake, you can drizzle a bit of maple syrup on top.
- You can substitute the wholemeal spelt flour with another flour type, but this may change the texture and flavor slightly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Vegan, Pancakes
- Method: Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 3 pancakes
- Calories: Approximately 300 kcal
- Sugar: 18g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
