Start the day right with my wholemeal pancakes. These breakfast treats are delicious straight out of the pan and finished with your favourite toppings. You can go classic with berries and yoghurt as I have done below, or make a drizzle of tahini and honey, or even go more savoury with bacon and eggs.
Each portion of pancakes on their provides you with 6.4g fibre. That’s 21% of your daily fibre recommendation without having even added anything to them, so it really is a perfect way to start you day.
What if you don’t have wholemeal flour to hand? Not a problem, you can use plain flour, but this drastically reduces the fibre content down to just 1.8g per portion of pancakes, so if possible, add some high fibre ingredients back in such as ground linseeds, or try topping with my chia and blueberry compote.
- 120g wholemeal flour
- 1 tsp baking powder
- 2 tsp caster sugar
- 1 medium egg
- 80ml milk of choice (I’ve used almond)
- 1 tbsp extra virgin olive oil + extra for cooking
- Mix the dry ingredients together
- Mix the wet ingredients together, then combine with the dry ingredients.
- Heat a pan over a medium heat with a drizzle of oil and drop a spoonful of batter into the pan. Add more batter depending on the size of you pan.
- Turn the pancake over after 2 minutes, ensuring they are golden brown. Cook for a further 2 minutes on the second side.
- Best served immediately from the pan with your favourite pancake topping.
Per 3 pancake serving: 384kcal/ 18.1g fat/ 2.9g saturated fat/ 46.0g carbohydrates/ 6.4g fibre/ 9.7g protein