One-pan eggs & peppers
Enjoying eggs for breakfast will keep you going until lunchtime. Delivering four of your 5-a-day, eggs are packed with nutrients and make a great supper choice, too
Vegan strawberry pancakes
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2 (makes 6 pancakes)
Skip to ingredients
- 115g wholemeal spelt flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 150ml soya milk
- 240g soya yogurt
- 1 tsp vanilla extract
- drop of rapeseed oil
- 200g strawberrieshulled and halved or quartered if large
- 2 tbsp chopped pecans
- a few small mint leavesoptional
Nutrition: Per serving
- kcal453
- fat19g
- saturates4g
- carbs46g
- sugars11g
- fibre13ghigh
- protein16g
- salt0.9g
Method
step 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.
step 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.
step 3
Serve three pancakes per person topped with the remaining yogurt, berries, pecans and mint leaves.
