Ingredients
For 4 persons

275 g self-rising baking flour
250 ml soy yoghurt
300 ml of soy milk
1/2 tsp baking soda
Pinch of salt

For the toppings
125 g blueberries
4 tufts of broccoli sprouts
Vegetable yoghurt (coconut, soy or almond)
Maple syrup

Preparation
Mix the self-rising baking flour with the baking soda and salt. Add the vegetable yoghurt and milk and stir to make an even batter. You could add some blueberries at this point. The batter is quite thick, a bit like a cake batter, but if it remains too dry you can add another small splash of soy milk. Set the batter aside for 5 minutes. Heat some oil in a frying pan or fry in a pan with a good non-stick coating. Fry the pancakes until brown on both sides. Use about 4-5 tablespoons of batter per pancake and flip the pancakes when bubbles form at the top. Serve with blueberries, broccoli sprouts, vegetable yoghurt and some maple syrup, if desired.