Whole Wheat Pancakes

Making Whole Wheat Pancakes

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1. Whisk the flour, baking powder, cinnamon and salt in a large bowl.

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2. Whisk the milk, egg, olive oil and vanilla together, pour into the dry ingredients and stir until just combined. Leave the batter to rest for 10 minutes.

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3. Heat a large non-stick frying pan over medium heat and rub it with a little butter. Spoon in about 4 tablespoons of batter for each pancake and cook for 2 to 3 minutes, until bubbles cover the surface and the edges look dry.

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4. Flip and cook for 2 minutes more, until golden. Repeat with the remaining batter, adding a little butter between batches. Serve two pancakes per person with a spoonful of yogurt.

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Tips for Making Whole Wheat Pancakes

• Cook one test pancake first; the first always shows you whether the heat is right.
• If the pancakes brown before the middle sets, lower the heat a notch rather than turning more often.
• Stir in a splash of milk if the batter thickens as it rests.

Serving Suggestions

• Plain Greek yogurt
• Sliced strawberries or peaches
• A handful of chopped nuts

Leftovers and Storage

Keeps in the fridge for up to 3 days and freezes for up to 2 months. Reheat in a toaster.

Whole Wheat Pancakes FAQ: Common Questions

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.