Maple syrup whole wheat pancakes – Recipe

5 Feb

These pancakes are thick, fluffy and moist! They literally take 5 minutes to whip up and another 5 to cook! I like to use wholewheat flour (7g of fibre compared to 3g with white! and way tastier!) But you can replace the flour with white if you wish. They are so deliciously moreish, and fill you right up till lunchtime! Hope you enjoy this recipe for perfect pancakes! The most wholesome breakfast going – especially if topped with peanutbutterpecansmaplesyrupsugarhoneyalmondsbutterblueberrieswheatbranoatssugar&chocolatechips!!


I couldn’t stack them because one was greedily more humongous than the rest…

Serves 1 hungry person (4 x 5in (ish) pancakes)

  • 3/4 cup of flour
  • 1 teaspoon baking powder
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup of milk/substitute
  • 1 egg/substitute
  • 1.5 tsp oil/butter
  • Extra grease for frying
  • Maple syrup and other toppings
  1. So BASICALLY – Mix all the dry ingredients together
  2. Make a well in the centre, add in all the wet ingredients at once
  3. Mix in, be careful not to over mix or your pancakes will flatten (use a fork)
  4. Spoon into a greased pan/skillet and fry over a high heat until the up side starts to bubble! Then flip and voila, 50% browned!
  5. Anticipate the final side to finish cooking
  6. Serve on a warmed plate (preferable your favourite)
  7. DOUSE WITH MAPLE SYRUP. Best eaten warm, Enjoy!! 🙂

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