Whole Wheat & Fruit Pancakes

It’s Pancake Day tomorrow but that doesn’t mean that the more health conscious of us should have to miss out. Try these whole wheat and fruit pancakes for a healthier (and super yummy) alternative.

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What do you need?

  • 3/4 cups (105 grams) whole wheat flour
  • 3/4 cups (105 grams) all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 1/4 to 1 1/2 cups (295 to 350 ml) milk, whole or 2% reduced fat milk are best
  • 1 large egg
  • 4 tablespoons unsalted butter, melted, plus more for skillet
  • Fruit of your choice (I recommend blueberries, strawberries and raspberries)

How do you make them?

Whisk flours, sugar, baking powder and the salt in a medium bowl, set aside. Warm the milk until lukewarm, not hot (you should be able to dip in your finger without being burnt). Whisk milk, butter and the egg together until blended.

Make a well in the centre of the flour mixture. Pour milk mixture into the well and stir with a fork until mixed and only small clumps of flour remain. Add in the fruit and mix again. Do not over mix batter.

Heat a large frying pan over medium heat. Once warm, lightly brush with melted butter. Spoon a 1/4-cup of the batter onto the skillet and gently spread into a 4-inch circle. When the edges look dry and bubbles start to appear and pop on the top surfaces of the pancakes, turn over, about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle.

Your pancakes should be golden with fruit throughout the middle (heaven!). You can serve them with any topping of your choice. Try fruit, honey, freshly squeezed lemon or orange juice or melted dark chocolate for the healthiest finish!

Happy Healthy Pancake Day guys! Enjoy xx