Homemade Fluffy Vegan Pancakes
Ingredients
- 135g self-raising flour
- 125ml soy yogurt
- 150ml soy milk
- 1/4 teaspoon baking soda
- Pinch of salt
Toppings
- 100g blueberries
- 2 handfuls of broccoli sprouts
- Plant-based yogurt (coconut, soy, or almond)
- Maple syrup
Preparation
Mix the self-raising flour with the baking soda and salt. Add the soy yogurt and soy milk and stir until you have a smooth batter. Optionally, add some blueberries. The batter should be thick like cake batter; if it's too dry, add a little more soy milk. Let the batter rest for 5 minutes.
Heat some oil in a frying pan or use a pan with a good non-stick coating.
Bake the pancakes until 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 maple syrup.
