Vegan wholemeal pancakes with peaches

Ingredients

For 1 serving

• Whole wheat flour45 g
• Soy milk80 ml
• Baking powder3 g
• Brown sugar5 g
• Peach1
• Almonds8 g

Contains: gluten, nuts, soy,

In season: June – September

Method

1. In a bowl mix the wholemeal flour, baking powder and brown sugar; pour in the soya drink in a thin stream, whisking until the batter is smooth and thick.
2. Wash the peach, halve it, remove the stone and slice it thinly; roughly chop the almonds.
3. Heat a non-stick pan over medium-low heat for a couple of minutes; drop in a spoonful of batter per pancake and spread slightly with the back of the spoon.
4. Cook for about 2 minutes, until the surface is covered in bubbles and the edges look dry, then flip and cook for another 2 minutes, until golden; carry on with the rest of the batter.
5. Serve the pancakes with the sliced peach and almonds.