Fluffy Vegan Strawberry Spelt Pancakes
Start your morning with these wholesome and fluffy vegan pancakes made with nutty spelt flour and a hint of cinnamon. Topped with creamy yogurt, fresh strawberries, and crunchy pecans, they are a nutritious and delicious plant-based breakfast.
Servings2 Portions
Prep Time10 Mins
Cook Time10 Mins
Difficulty
Easy
Ingredients
2
- wholemeal spelt flour115 g
- soya yogurt240 g
- strawberries hulled and halved or quartered if large200 g
- soya milk150 ml
- chopped pecans2 tbsp
- baking powder1 tsp
- cinnamon1 tsp
- vanilla extract1 tsp
- drop of rapeseed oil1 drop
- a few small mint leaves optional1 handful
Step-by-Step Instructions
01
In a large mixing bowl, whisk together the spelt flour, baking powder, and cinnamon until well combined. In a separate jug, mix the soya milk, 2 tablespoons of the soya yogurt, and vanilla extract. Gradually pour the wet mixture into the dry ingredients, whisking until you have a smooth, thick batter.
02
Lightly grease a non-stick frying pan with a drop of rapeseed oil using a piece of kitchen paper. Heat the pan over medium heat. For each pancake, spoon about 1.5 tablespoons of batter into the pan. Cook over low-medium heat for 1-2 minutes until the edges are set and small bubbles appear on the surface.
03
Carefully flip the pancakes with a spatula and cook for another 1-2 minutes until both sides are golden brown and the center is cooked through. Repeat with the remaining batter to make approximately six small pancakes.
04
Serve the pancakes warm, topped with the remaining soya yogurt, fresh strawberries, chopped pecans, and a few mint leaves for a refreshing finish.
Chef's Tips
For the fluffiest results, avoid over-mixing the batter once you combine the wet and dry ingredients. If you don't have spelt flour, whole wheat or all-purpose flour works just as well. You can also swap soya yogurt for coconut or almond yogurt depending on your preference.
