Today I share an incredibly simple (yet infinitely delicious) recipe for raspberry and yoghurt pancakes. Everybody needs a perfect recipe for pancakes in their life. This is mine, and it might soon become yours, too.
RASPBERRY AND YOGHURT PANCAKES RECIPEMakes about 12
Ingredients 2 cups wholemeal spelt flour*4 Tbsp honey, maple or brown rice syrup1½ tsp baking soda½ tsp sea salt1 cup natural yoghurt*2 large eggs1¼ cups fresh or frozen raspberriesCoconut oil or butter for greasing the pan
* You could use buckwheat flour or all-purpose flour to become gluten-free.*If you're after a dairy-free version, you could use coconut cream instead of the yoghurt.
Method1. Add all the ingredients to a blender, except for the raspberries. Blend until smooth. Gently fold in the raspberries.
2. Lightly grease a large pan over medium-low heat.
3. For each pancake, pour a heaping 1/3 cup of batter into the pan. As soon as little bubbles start to appear, turn the pancake over, then continue to cook for a further minute or so on the other side until golden.
4. Continue with the remaining batter.
5. Serve the pancakes warm, with honey, maple or rice malt syrup for drizzling.
