Whole Wheat Pancakes

 

Prep time: 10 mins

Cooking time: 5 – 15 minutes

Yield: 4 Servings

Unlike the usual pancakes these are made with whole wheat flour. This gives a nuttier flavour and deeper texture. It also provides more nutrients such as magnesium, selenium and iron; and is less likely to cause a blood sugar spike that the white flour ones.

Whole Wheat Pancakes



Ingredients:

  • 1 Cup of Whole Wheat Flour
  • 2 Teaspoons of Baking Powder
  • 1/2 Teaspoon of Salt
  • 1 Tablespoon of Honey or your Favourite Sweetener
  • 2 Tablespoons of Rapeseed Oil
  • 1 Cup of Buttermilk OR Vegan Option: 1 Cup of Soy / Almond Milk mixed with 1 Tablespoon Lemon Juice / Vinegar
  • 2 Large Eggs OR Vegan Option: 2 Tablespoons Ground Flax mixed with 5 Tablespoons of Water

Instructions:

In a bowl mix honey and oil together

Add Milk and Eggs to mix and beat / stir well

Mix dry ingredients into liquid until flour is moistened

After mixing all the ingredients heat a frying pan on a medium heat with a little bit of rapeseed oil. Add enough mixture to pan to make about 1 cm high pancake

Cook the pancake to allow it to become firm – flip after 3 minutes and do the other side. Set aside on a warmed plate lined with kitchen roll. Stack as many pancakes as you wish to eat

Serve with mixed berries and Honey or Maple Syrup