Wholemeal pancakes
Food Checker classification: GREEN
Boost up the nutritional value of your regular pancakes with our wholemeal pancakes! They are delicious, fluffy, and taste just as good as pancakes made with white flour.
Using wholemeal flour means you are getting all the additional nutrition contained in the bran and germ of the wheat grain, which is removed when processed into white flour. ¹ It is higher in fibre than white flour, which supports digestive health and can even help prevent some diseases such as diabetes and heart disease. ²
Pancakes are really fulfilling and versatile, so we’ve provided you with 3 extra flavour combos to try so you never get bored. Enjoy!
Wholemeal pancakes
Dietary
Please note: costs are 'per serving' and may vary. Costs were accurate at time of publish.
Ingredients
- 2 egg whites
- 2 cups wholemeal self-raising flour
- 2 cups milk (plant-based or other)
- 1 tsp cinnamon
- 1 tsp vanilla essence
- 1 tsp canola oil
- Optional: Fresh or frozen berries to serve
Instructions
- In a bowl, 2 egg whites with a whisk until stiff and set aside.
- Mix 2 cups wholemeal self-raising flour, 2 cups milk (plant-based or other), 1 tsp cinnamon, 1 tsp vanilla essence and oil in a bowl.
- Add your choice of flavour combos here.
- When the above ingredients are combined, fold in the egg whites and set aside for 5 minutes.
- Spray a non-stick pan with minimum oil to cook each pancake – make pancakes as big or small as you like.
- Turn when bubbles appear, and then flip over and cook until golden brown.
- To serve, stack pancakes on a plate and finish them however you like.
Notes
Flavour Combos
| Choc chip | Banana | Lemon and poppy seed |
| Add in: ½ cup of dark choc chip buttons to the recipe | Add in: 1 mashed banana to the recipe | Add in: the zest of 1 lemon, the juice of one lemon and 1 teaspoon of poppy seeds to the recipe |
Tips
Garnish your pancakes with fresh blueberries, raspberries and strawberries and finish with a delicious drizzle of maple syrup.References
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- Hughes J, Vaiciurgis V, Grafenauer S. Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity. Nutrients [Internet]. 2020 Jul 10 [cited 2021 Aug 16];12(7):2058.
- Nutrition Australia Vic Division. Nutrition Australia [Internet]. Victoria; The Australian Nutrition Foundation (Victoria); c2014. Fibre. 2014 Oct [cited 2021 Aug 16]; [about 5 screens].
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