Wholewheat Pancakes
This is my favourite pancake recipe and it has the added bonus that it is healthy (as far as pancakes go)
Preparation time 5 minutes. Cooking time approximately 4 minutes per pancake
Ingredients
Makes six pancakes (serves 3)
- 1 cup milk
- 1 tbsp white wine vinegar or lemon juice
- 1 cup whole wheat flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Coconut oil for the pan
Method
- Combine the milk and vinegar/lemon juice and let the mixture curdle while you mix together the other ingredients.
- In a big bowl, combine the whole wheat flour, baking powder, baking soda and salt.
- In another bowl whisk together the egg, melted butter, vanilla extract and curdled milk until smooth and well mixed.
- Stir the wet mixture into the dry ingredients. *There should still be lumps in the mixture but any visible flour should be stirred in* (This is a standard pancake tip – if all the lumps are stirred out the pancakes will be tough and chewy instead of fluffy and light).
- Preheat a non-stick flat frying pan (medium/high) and grease the surface with coconut oil.
- Add small scoops of pancake batter to the pan (approx. 2/3 – ¾ of a ladle) so they form a smooth flat circle. Cook the pancakes for a few minutes until little bubbles start forming on the surface. Once the bubbles start to appear, flip the pancakes and cook for slightly less time on the other side.
- Flip to check the bottom is golden brown before serving with any topping of your choice.