Cranberry-vanilla Pancakes and maple syrup

Here for you a satiating and nutrient idea for breakfast, rich in vitamins and mineral salts with the pinch of sourness given by cranberries that goes very well with the sweet of the pancakes. The pancakes are prepared with semi wholegrain and wholegrain spelt flour, that are slow-release carbohydrate food for a morning full of energy. To complete this special dish a little maple syrup, rich in vitamins of group B and energy, and fresh fruit with a lot of antioxidants and vitamins.

100 g of semi wholegrain spelt flour

50 g of whole grain spelt flour

1/2 teaspoon of vanilla powder

2 teaspoons of whole cane sugar

1 teaspoon of baking powder

100 g of soy milk

100 g of soy yogurt

1 tablespoon of extra virgin olive oil

4 tablespoons of dried cranberries

Maple syrup

Fresh fruit (kiwi fruit, banana, strawberries or blueberries in accordance to season)

In a bowl mix the flour, the sugar, the vanilla powder and the baking powder. In another bowl mix the yogurt, the milk and the oil. Pour the liquid ingredients on the solid ingredients and stir quickly. Add milk if the batter is too thick. Add also the cranberries and stir in order to distribute them in a homogeneous way in the batter. Heat a frying pan slightly greased with extra virgin olive oil. Pour in the middle a ladle of batter and let the pancake cook until you’ll see some bubbles in the center of the pancake. Now it’s time to flip the pancake, cook for some other minutes until also the other side is brown. Put the pancake on a plate and repeat the procedure until you have batter. Serve the pancakes with maple syrup and fresh fruits cut into slices.