Vegan American Pancakes with Broccoli Sprouts
Ingredients
- 135 g self-rising flour
- 125 ml soy yogurt
- 150 ml soy milk
- 1/4 teaspoon baking soda
- Pinch of salt
Toppings
- 100 g blueberries
- 2 handfuls of broccoli sprouts
- Plant-based yogurt (coconut, soy, or almond)
- Maple syrup
Preparation
Mix the self-rising flour with the baking soda and salt.
Add the plant-based yogurt and milk and stir until a smooth batter.
You could now add some blueberries.
The batter is quite thick; if it is too dry, add a little splash of soy milk.
Set the batter aside for 5 minutes.
Heat some oil in a frying pan or use a pan with a good non-stick coating.
Bake the pancakes brown on both sides.
Use about 4-5 tablespoons of batter per pancake and flip when bubbles form on top.
Serve with blueberries, broccoli sprouts, plant-based yogurt, and optionally some maple syrup.
Tips
Broccoli sprouts are mild and pair well with warming dishes like these pancakes.
A small amount of broccoli sprouts contains as many nutrients as a whole broccoli.
