- 250g plain flour
- 2 tsp baking powder
- 65g golden caster sugar
- 250ml soya milk (chilled)
- 3 tbsp soya yogurt
- 1 egg
- 2 tbsp sunflower oil, plus extra for cooking
- Sift the flour, baking powder and a pinch of salt into a large bowl, add the sugar and mix. In a large bowl, mix the soya milk, soya yogurt, egg and oil, then whisk into the flour to make a smooth batter.
- Heat a medium-sized non-stick frying pan with a little oil until hot. Add a small ladleful of batter (to give a pancake diameter of about 10cm; you’ll get a feel for this after making the first one). Cook for 1 minute until golden, flip over and cook the other side for about 30 seconds. Keep warm while you cook the other pancakes (the mixture should make about 18). Serve with maple syrup and fresh blueberries.