Want a perfect start to the day? Then try this fluffy vegan pancake that takes advantage of the numerous health benefits of soya milk.
- 125g self-raising flour
- 2 tbsp caster sugar
- 1 tsp baking powder
- A pinch of salt
- 150 ml of soya milk preferably Nuziwa
- ¼ tsp vanilla extract
- 4 tsp oil for frying
Put the flour, sugar, baking powder and salt in a bowl and mix thoroughly. Add the soya milk and vanilla extract and mix with a whisk until smooth.
Place a largefrying pan over a medium heat. Add 2 teaspoons of the oil and wipe around the pan with a heatproof brush.
Once the pan is hot, pour a small ladleful (around two dessert spoons) of the batter into one side of the pan and spread with the back of the spoon until around 10cm/4in in diameter.
Cook for about a minute, or until bubbles are popping on the surface and just the edges look dry and slightly shiny. Quickly and carefully flip over and cook on the other side for a further minute, or until light, fluffy and pale golden brown.
Transfer to a plateand cook the rest of the pancakes in exactly the same way. Serve with your preferred toppings.
Soya milk contains roughly the same level of protein as cows' milk, but less fat (roughly a third if compared to whole cows’ milk), all of which is unsaturated. As it contains no lactose, it's a useful dairy replacement for the lactose intolerance.
Packaged soya milk can be kept in a cool place until its use-by date but, once opened, it should be refrigerated and used within three days.
Picture courtesy of Yummy with kemmy