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


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


  1. Combine the milk and vinegar/lemon juice and let the mixture curdle while you mix together the other ingredients.
  2. In a big bowl, combine the whole wheat flour, baking powder, baking soda and salt.
  3. In another bowl whisk together the egg, melted butter, vanilla extract and curdled milk until smooth and well mixed.
  4. 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).
  5. Preheat a non-stick flat frying pan (medium/high) and grease the surface with coconut oil.
  6. 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.
  7. Flip to check the bottom is golden brown before serving with any topping of your choice.

For the pancakes in this photo I mixed some fresh blueberries into half of the pancake batter