Vegan Pancakes with Berry Compote and Soy Yoghurt
Ingredients
Dry
- 0.5 cup (60g) spelt flour
- 0.5 cup (60g) corn starch
- 1 tsp baking powder
- 1 tsp baking soda
Wet
- 1 cup (240ml) milk
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
Berry compote
- Frozen berries
- Water
- 1 tbsp starch
- 1 tbsp sugar
Preparation
Mix dry and wet ingredients separately and wait for a few minutes.
Combine them, mix to make batter, and cook pancakes in a preheated non-stick pan using two tablespoons of batter each.
For the berry compote, heat frozen berries with water in a pot.
Remove some berry liquid into a glass, mix with 1 tablespoon of starch and 1 tablespoon of sugar.
Pour the mixture back into the pot and heat, stirring until it thickens.
Serve the pancakes with the berry compote and soy yoghurt.
