Pancakes for breakfast might seem a little indulgent but when made with wholemeal flour they are almost virtuous. I love the slightly more nutty and earthy flavour to these pancakes and the beauty is in the lightness. Plenty of raising agent and the aeration of the eggs means these stay super fluffy. I adore the combination of almond butter with banana and the tartness of the blueberries adds a little layer of excitement. Give these a go for your next brunch, make a big batch and freeze a couple for a quick mid week breakfast solution.
Wholewheat Pancakes with Almond Butter, Blueberries and Banana
- 270 g wholewheat flour
- 475 mls buttermilk
- 2 eggs
- 65 mls vegetable oil
- 2 tbsp milled chia linseed and flaxseed mix
- 1 tsp butter
- 50 g sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- Weigh and measure all the ingredients. Combine the buttermilk and oil together. Stir together the flour, baking powder, baking soda and salt.
- Whisk the eggs until light and fluffy.
- Combine the eggs and buttermilk mixture together. Gently stir everything together using a whisk until fully combined.
- Heat a nonstick pan with a little of the oil and butter.
- Pour in 2 small portions of the batter. Cook over medium to high heat. When bubbles appear on the top side of the pancakes gently flip them over and cook the other side until golden brown.
- If making a batch have the oven preheated and on a low temperature ( 120℃).
- Layer up the pancakes and separate each one with parchment paper. Pop them in the oven to keep them warm.
- Serve these with a small spoon of almond butter, a drizzle of maple syrup and a handful of blueberries and a sliced banana.
Feel free to add a few blueberries to the pancake batter as it cooks.