Off to a good start Three delicious breakfasts to keep you fuelled till lunchtime Vegan strawberry pancakes
We’ve used soy milk and yogurt here, but go for a plant milk that’s fortified with nutrients such as calcium – or feel free to use regular milk, if you’d prefer. SERVES 2 (makes 6 pancakes) PREP 10 mins COOK 8-10 mins EASY V FIBRE
1 OF 5-A-DAY
FOLATE
115g wholemeal spelt flour 1 tsp baking powder 1 tsp cinnamon 150ml fortified 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
72 BBC Good Food Middle East August 2022
1 Mix the flour with the baking powder and cinnamon in a bowl using a balloon whisk. In a jug, whisk together the milk, 2 tbsp of the yogurt and vanilla extract, then whisk this into the dry ingredients to make a thick batter. 2 Rub the oil around the pan using kitchen paper, then set the pan over a medium heat. Spoon in 11/2 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 6 pancakes in total. 3 Serve 3 pancakes per person topped with the remaining yogurt, berries, pecans and mint leaves. GOOD TO KNOW vegan • healthy • calcium • folate • fibre • vit c • iron • 1 of 5-a-day PER SERVING 453 kcals • fat 19g • saturates 4g • carbs 46g • sugars 11g • fibre 13g • protein 16g • salt 0.9g
