Healthier Yoghurt Pancakes
Gluten-free, Dairy-free, Nut-free, Vegetarian, Soy-free
Equipment
- Frying pan
- Spatula
- Mixing Bowl
- Whisk
- Ladel
Ingredients
- 130 grams Vegan yoghurt Recommended: soya Greek-style or coconut
- 85 grams Buckwheat flour Substitute: all-purpose
- 90 grams Egg whites ~3 egg whites
- 1.5 tsp Vanilla extract
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 2 tbsp Syrup/Sugar
- 1 tbsp Oil For frying
- 1/2 tsp Baking powder
Instructions
- Add all of the ingredients, except the oil, into a mixing bowl and whisk until completely combined
- Heat a frying pan on low-medium heat (add oil if required)
- Once the pan is hot, take a ladel and pour the batter onto the pan (I tend to make 2-3 pancakes at a time - leaving a gap between so they don't merge)
- Lightly fry on one side for 2-3 minutes then gently push the spatula underneath (you will be able to feel whether the pancake is cooked on that side at this point as it will feel slightly firm when pushing the spatula under)
- Making sure the spatula is completely under the pancake, gently flip it over onto the other side and cook for a further 2-3 minutes (it is important to be gentle here as the batter can splash)
- Move the pancakes onto a plate and then add your toppings (I love to add berries and syrup here)
- Enjoy!
Notes
- Calories are for one pancake (excluding toppings)
- Store in an air-tight container, refrigerated, for 2-3 days
- Re-heat in the microwave or oven