Main Course
Wholewheat Pancakes with Almond Butter, Blueberries and Banana
Light, fluffy and good for you, breakfast has never tasted so good
Any milled seeds will work.
Feel free to add a few blueberries to the pancake batter as it cooks.
Feel free to add a few blueberries to the pancake batter as it cooks.
Ingredients
Ingredients
- 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
Method
How to
- 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.
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