Vegan strawberry pancakes

• wholemeal spelt flour↗115g g
• baking powder↗1 tsp tsp
• cinnamon↗1 tsp tsp
• soya milk↗150ml ml
• soya yogurt240g g
• vanilla extract↗1 tsp tsp
• rapeseed oil↗drop of

  drop of

• strawberries↗200g g

  hulled and halved or quartered if large

• pecans↗2 tbsp chopped tbsp

  chopped

• mint leaves↗a few small

  optional

Step-by-step instructions

1. 1

   Mix the flour with the baking powder and cinnamon in a bowl using a balloon whisk. In a jug, whisk together the soya milk, 2 tbsp of the yogurt and vanilla extract, then whisk this into the dry ingredients to make a thick batter.

2. 2

   Rub the oil around the pan using kitchen paper, then set the pan over a medium heat. Spoon in 1½ tbsp batter in three or four places to make small pancakes. Cook over a low heat for 1-2 mins until set, and bubbles appear on the surface, then turn the pancakes using a palette knife. Cook for another 1-2 mins until golden and cooked through. Repeat with the remaining batter to make six pancakes in total.

3. 3

   Serve three pancakes per person topped with the remaining yogurt, berries, pecans and mint leaves.