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
Serves 2 (makes 6 pancakes)
115g wholemeal spelt flour1 tsp baking powder1 tsp cinnamon150ml soya milk240g soya yogurt1 tsp vanilla extractdrop of rapeseed oil200g strawberries, hulled and halved or quartered if large2 tbsp chopped pecansa few small mint leaves, optional
STEP 1Mix 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.STEP 2Rub 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.STEP 3Serve three pancakes per person topped with the remaining yogurt, berries, pecans and mint leaves.
