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A serving of vegan strawberry pancakes on a plate with a cup of tea/coffee in the background

Vegan strawberry pancakes

A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2 (makes 6 pancakes)

Use soya milk, soya yogurt and wholemeal spelt flour to make these delicious healthy pancakes for breakfast. Or use regular milk if you prefer

  • Dairy-free
  • Egg-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal453
fat19g
saturates4g
carbs46g
sugars11g
high infibre13g
protein16g
salt0.9g
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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 strawberries, hulled and halved or quartered if large
  • 2 tbsp chopped pecans
  • a few small mint leaves, optional

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.

Recipe from Good Food magazine, June 2022

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A star rating of 5 out of 5.3 ratings
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