Yogurt Pancakes With Strawberries & Passion Fruit

Ingredients

Metric

400 g yogurt | soy, almond or coconut
120 g whole wheat flour
20 g coconut sugar
15 g baking powder

Yogurt Topping:
200 ml yogurt | soy, almond or coconut
20 ml maple or agave syrup

Fruit Topping:
250 g fresh or defrosted strawberries
4 passion fruit

US

1⅔ cup yogurt | soy, almond or coconut
1 cup whole wheat flour
1½ tbsp coconut sugar
1 tbsp baking powder

Yogurt Topping:
¾ cup yogurt | soy, almond or coconut
1 tbsp maple or agave syrup

Fruit Topping:
9 oz fresh or defrosted strawberries
4 passion fruit

MAKES2 large pancakes

PREP TIME5 minutes

COOKING TIME10 minutes

TOTAL TIME15 minutes

Steps

1Add flour, sugar, and baking powder to a medium-sized mixing bowl. Whisk to distribute.

2Whisk to distribute.

3Add yogurt.

4Mix until just combined. Avoid overmixing to keep some air in the batter. Let it soak for about 5 minutes.

5Preheat a pan or griddle over medium heat. Lightly oil the surface once hot. Pour the batter to form pancakes - make one large pancake or two smaller ones at a time, depending on the size of your pan. If using a griddle, cook up to 8 pancakes at once.

6Once the pancake is no longer runny on top, carefully flip it. Cook for 2 minutes, then flip again for an additional 2 minutes to crisp up the edges. Repeat with the remaining batter.

7Add pancakes to plates.

8Mix yogurt with syrup. Top each pancake with the yogurt.

Protein Boost: Add 30 g (~2 tbsp) almond protein powder to the yogurt and mix until incorporated.