On Sunday I went to have brunch with my friends. The place was super cool but I didn’t make enough pictures to make a post about it and it was also full. When a restaurant is full, I just don’t feel like disturbing people with my phone trying to take pictures of everything. Anyways, the today’s recipe is inspired by the pancakes I had there. Let’s start.
1 cup of rice flour
1/2 cup of almond milk
1/2 cup of soy yoghurt
2 tablespoons of sugar
1 tablespoon of cocoa powder
2 teaspoons of baking powder
1/2 teaspoon of baking soda
a pinch of salt
5 strawberries – thinly sliced
some oil for cooking
more yoghurt and maple syrup for later use
First mix all the dry ingredients together. Then add the almond milk, the yoghurt, and the egg. Mix thoroughly and make sure you avoid any lumps. When the mixture is done, you are ready to cook.
Heat a pan with some oil to medium heat. Seriously, medium or even low heat is enough because these pancakes burn super quickly. When the pan is hot, add 1-2 tablespoons of mixture into the pan. The cooking method used here is not different to any other method used when you are making pancakes. When you see the bubbles appearing, flip the pancake to the other side and cook for another 30 seconds. I tried to time it, but it really depends on how high or low the heat is. I would say that each side shouldn’t take more than a minute. I managed to make 10 pancakes out of the mixture. When the pancakes are done, you are ready to assemble.
It is very simple. First, put a pancake on the bottom, then add some yoghurt and strawberries and repeat until you have enough layers. I made 4 layers totally. Don’t forget to drizzle some maple syrup on top of the pancakes.
Serving tip: If you have mint leaves, please do use them. I tried to find them in the store but they didn’t have any. Just sprinkle some leaves on top, or you can layer it with the strawberries. It will go very well with the flavours and it just makes the dish fresher.
Hope you guys try this recipe.
See you soon,