Whole Wheat Pancakes
Wholesome and hearty, these fluffy whole wheat pancakes are made with nutrient-dense ingredients like whole wheat flour, flaxseeds, and cinnamon. Sweetened with pure maple syrup and flavored with vanilla, they're served up with your choice of plant-based milk for a delicious and satisfying breakfast.
Ingredients
- 2 cups whole wheat flour
- ¼ cup ground linseed (flaxseeds)
- 2 tbsp maple syrup
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- 2 cups plant-based milk
- 1 tsp vanilla extract
Instructions
- Combine all the dry ingredients into a large bowl
- Slowly add the milk, maple syrup and vanilla extract, mix through with a fork or whisk as you go.
- Heat a non-stick frying pan over low heat. Once warm to touch add two large tablespoons of the mix and then use the back of a spoon, or, what I like using, a pancake spreader* (see notes).
- Cook for around 3 minutes or until you can see the batter setting in the pan. Flip and cook for a further 3 minutes.
- Set aside in the warming draw or under aluminium foil, and repeat until batter is all used up
- Serve warm with lemon, banana, berries and maple syrup.
Notes
*Pancake spreader is a T-shaped utensil that helps spread the batter over the pan easily to make the perfect round pancake.
Tried this recipe?Let us know how it was!