Vegan golden syrup pancakes with soy yoghurt and fresh fruit
This recipe will produce a delicious crepe-style pancake, with a real richness coming through from the soy buttermilk. Whole wheat flour adds something different to the texture as well as a healthy boost of fibre. Serve with soy yoghurt, more golden syrup and fresh fruit for a perfect weekend brunch!
- 300 g whole wheat flour
- 1/2 tsp table salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 litre soy milk
- 2 tbsp golden syrup
- 2 tbsp apple cider vinegar
- Vegetable oil for frying
- 300 ml soy yoghurt to serve
- Fruit of your choice to serve
- Extra golden syrup to serve
In a large mixing bowl, whisk together flour, salt, baking powder and baking soda.
Take a measuring jug and whisk together the golden syrup, vinegar and soy milk. Leave to stand for 5-10 minutes, or until the milk has thickened and curdled slightly.
Gradually whisk the liquid into the flour mixture until the batter reaches a pourable consistency that will coat the back of a spoon but is not too thick. Whisk just enough to remove any lumps.
Preheat a non-stick frying pan with a drop of vegetable oil. Use a ladle or jug to pour enough batter into the pan to cover the entire base in a thin layer. Cook until bubbles are coming through the top of the batter, then either flip the pancake (fun but risky!) or turn over carefully using a wide spatula.
Cook for one-two minutes on the other side then slide onto a plate. Place foil over the top to keep the cooked pancakes warm while you continue cooking until all the batter is used up.
Place the cooked pancakes in a stack and drizzle all over with golden syrup. Add a generous dollop of soy yoghurt and serve alongside your favourite fresh fruit. Bon appetit!
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Photography by Lara Jane Thorpe