Any-Grain Wholemeal Pancakes
We love pancakes but find they don’t offer much in the way of substance. Eat a stack for breakfast and you’ll be hungry not long afterwards. Enter... Any-Grain Wholemeal Pancakes. Stir any (yes any!) whole grain through the batter to add flavour, texture and nutrition. Quinoa makes a particularly good addition, its smaller granules allow the pancakes to maintain a light and fluffy texture, and it’s protein content means these will keep you going for longer than traditional pancakes. Other grains that work well include bulgur, freekeh and barley. If you use a large grain give them a rough chop with a knife to achieve a finer texture, which yields a fluffy pancake. Cook some extra grains with your dinner one evening and save it for these, cook some especially for these pancakes, or buy a pre-cooked pouch. Read more We love pancakes but find they don’t offer much in the way of substance. Eat a stack for breakfast and you’ll be hungry not long afterwards. Enter Any-Grain Wholemeal Pancakes. Stir any (yes any!) whole grain through the batter to add flavour, texture and nutrition. Quinoa makes a particularly good addition, its smaller granules allow the pancakes to maintain a light and fluffy texture, and it’s protein content means these will keep you going for longer than traditional pancakes. Other grains that work well include bulgur, freekeh and barley. If you use a large grain give them a rough chop with a knife to achieve a finer texture, which yields a fluffy pancake. Cook some extra grains with your dinner one evening and save it for these, cook some especially for these pancakes, or buy a pre-cooked pouch.
Plantpoints
seeds
Plantpoints
seeds
NUTRITION PER SERVING (Read more)
Notes
Makes 10 pancakes.
Once frozen, allow to defrost and then place in the toaster for a quick breakfast.
You can make your own buttermilk by mixing 300ml of milk with 1 tablespoon of either lemon juice, white vinegar or apple cider vinegar. Let sit at room temperature for 5-10 minutes.
Alternatives:
wholewheat, plain white flours - GF alternatives (you may need to add slightly more liquid)
buttermilk - plant-based milk (mix 300ml of plant-based milk with 1 tablespoon lemon juice, white vinegar or apple cider vinegar)
egg - flax egg (mix 1 tablespoon milled flax with 2 tablespoons water and let absorb for five minutes before using)
coconut oil - butter, any neutral-tasting oil
sugar - maple syrup, honey
Plantpoints
seeds
User comments (2)
My husband is from the USA and said these were the best pancakes he has eaten on the island- he has been living here for 6 years. My 8 month old didn't complain either
This was delicious! It kept perfectly in the fridge for 3 days and it’s the best pancake I’ve ever made 😬 I added “only fruit” raspberry jam with chopped banana and a little teaspoon of homemade almond butter - scrumptious!