Fluffy Vegan Yogurt Pancakes
Hazel & Cacao: Hazel & Cacao
Recipe type: Breakfast
Serves: 6
- ½ cup buckweat flour
- ½ cup wholemeal spelt flour (or more buckwheat flour for completely gluten free)
- 1 TBSP baking powder
- 1 banana mashed (or sub ⅓ cup unsweetened applesauce)
- ½ cup vegan yogurt (I used cashew yogurt)
- ½ cup almond milk
- 2 tsp vanilla
- In a bowl, combine the flours and baking powder.
- In a seperate bowl mash the banana (or add applesauce) and combine with yoguirt, vanilla and almond milk. Mix and pour over the flour mixture
- Mix until a pancake batter forms.
- Heat a fry pan over low-medium heat with a little oil or oil spray
- Use ⅓ cup measurements and fry on one side for about 2 minutes until some bubbles begin to form on the surface and the edges turn golden
- Flip and cook the other side for a few more seconds ( remember the first pancake always turns out the worst)
- Continue until the batter is all used up.
- Serve with extra yogurt, maple syrup and toppings of choice. I used peaches and raspberries
Recipe by Talida Voinea at https://talidavoinea.au/fluffy-vegan-yogurt-pancakes/
3.5.3251