Vegan stracciatella pancakes

20-40 min

Moderate

step by step

Mix the flour, baking powder, and cane sugar in a bowl, adding a pinch of salt. Add the plant-based milk and the plant-based stracciatella yoghurt to the dry ingredients and stir in.
Carefully fold in the chocolate shavings and let the dough rest for 10 minutes.
Heat some vegetable oil in a small frying pan and gently fry the pancakes on both sides on a low heat.

Tip: The pancakes will end up wonderfully thick and fluffy. However, to ensure that they are thoroughly cooked, it is advisable to fry them on a low heat (setting 4 of 10) for at least 4-5 minutes. It is best to test your first pancake to make sure it is cooked all the way through, so that you can adjust the temperature if necessary.
Whip the vegan whipping cream with the whipped cream stabiliser and vanilla sugar, and serve the pancakes with the whipped cream, chocolate shavings and fresh fruit.

Ingredients

For the pancakes:

300 g

wheat flour (type 405)

8 g

baking soda

50 g

cane sugar

1 Prise

salt

200 ml

plant-based milk

50 g

dark chocolate shavings

vegetable oil

For the topping:

200 ml

vegan whipping cream

8 g

whipped cream stabiliser

8 g

vanilla sugar

chocolate shavings

fresh fruit (for serving)