Breakfast pancakes with a surprise dairy free twist. Soya pancakes, you won’t tell the difference, and you won’t go back either. This has been a breakfast choice in our home for over a year now.
- 250 g plain flour
- 2 tsps baking powder
- 65 g golden caster sugar
- 250 ml soya milk, chilled
- 3 tbsp soya yogurt
- 1 egg
- 2 tbsp sunflower oil, plus extra for cooking
Sift the flour, baking powder and a pinch of salt into a large bowl, add the sugar and mix. In a large bowl, mix the soya milk, soya yogurt, egg and oil, then whisk into the flour to make a smooth batter.
Heat a medium-sized non-stick frying pan with a little oil until hot. Add a small ladleful of batter (to give a pancake diameter of about 10cm; you’ll get a feel for this after making the first one). Cook for 1 minute until golden, flip over and cook the other side for about 30 seconds. Keep warm while you cook the other pancakes (the mixture should make about 18). Serve with maple syrup and fresh blueberries.
Source : Delicious Magazine : website (I came up with this recipe on my own a year back, but found a professional example from .delicious site where they had a pro photo to go with it).
Servings/Yield : 4 servings
Difficulty : Easy
Preparation Times : Ready in: 15 Minutes
Nutritional notes : Per serving: (based on 6): 276kcals, 8.3g fat (1.2g saturated), 7.2g protein, 46g carbs, 13.4g sugar, 1g salt
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