Vegan Pandan Leaf Pancake Stack with Butterfly Pea Yoghurt and Summer Fruits
Ingredients
- 300 ml almond milk
- 150 ml soy yoghurt
- 300 g spelt flour
- 1.5 tbsp pandan leaf powder
- 2 tsp baking powder
- 3 tbsp agave syrup
- 1 flax egg
Toppings
- 300 ml coconut yoghurt
- 1 tsp butterfly pea powder
- 2 tbsp maple syrup
- Summer fruits
Preparation
Combine all the ingredients for the pancakes to make the batter
Cook the pancakes by baking them for 2 minutes per side
Mix the topping ingredients together
Add summer fruits to the topping mixture and serve with the pancake stack