Any-Grain Wholemeal Pancakes

We love pancakes but find they don’t offer much in the way of substance. Eat a stack for breakfast and you’ll be hungry not long afterwards. Enter... Any-Grain Wholemeal Pancakes. Stir any (yes any!) whole grain through the batter to add flavour, texture and nutrition. Quinoa makes a particularly good addition, its smaller granules allow the pancakes to maintain a light and fluffy texture, and it’s protein content means these will keep you going for longer than traditional pancakes. Other grains that work well include bulgur, freekeh and barley. If you use a large grain give them a rough chop with a knife to achieve a finer texture, which yields a fluffy pancake. Cook some extra grains with your dinner one evening and save it for these, cook some especially for these pancakes, or buy a pre-cooked pouch. Read more We love pancakes but find they don’t offer much in the way of substance. Eat a stack for breakfast and you’ll be hungry not long afterwards. Enter Any-Grain Wholemeal Pancakes. Stir any (yes any!) whole grain through the batter to add flavour, texture and nutrition. Quinoa makes a particularly good addition, its smaller granules allow the pancakes to maintain a light and fluffy texture, and it’s protein content means these will keep you going for longer than traditional pancakes. Other grains that work well include bulgur, freekeh and barley. If you use a large grain give them a rough chop with a knife to achieve a finer texture, which yields a fluffy pancake. Cook some extra grains with your dinner one evening and save it for these, cook some especially for these pancakes, or buy a pre-cooked pouch.

Prep time

5 minutes

Cook time

15 minutes

FREEZER FRIENDLY

Yes

SHELF LIFE

2 days (once cooked)

Why is this healthy?

Plant
points

Probiotics

Nuts &
seeds

Diet

Vegetarian

Contains

Dairy, Nuts, Eggs, Grains, Gluten

Why is this healthy?

Plant
points

Probiotics

Nuts &
seeds

NUTRITION PER SERVING (Read more)

361kcal

Calories

15g

Protein

9g

Total Fat

58g

Carbs

8g

Fibre

13g

Sugars

176mg

Calcium

14%

 

3mg

Iron

17%

 

94mg

Magnesium

22%

 

332mg

Phosporus

27%

 

404mg

Potassium

9%

 

209mg

Sodium

9%

 

2mg

Zinc

18%

 

0mg

Copper

44%

 

0mg

Vitamin B1

30%

 

0mg

Vitamin B2

24%

 

3mg

Vitamin B3

17%

 

0mg

Vitamin B6

18%

 

76mcg

Vitamin B9

19%

 

50mcg

Vitamin A

6%

 

0mcg

Vitamin B12

11%

 

7mg

Vitamin C

8%

 

0mcg

Vitamin D

1%

 

1mg

Vitamin E

8%

 

8mcg

Vitamin K

7%

 

Calories: 361kcal; Protein: 15g; Total Fat: 9g; Carbs: 58g; Fibre: 8g; Sugars: 13g; Calcium: 176mg (14%); Iron: 3mg (17%); Magnesium: 94mg (22%); Phosporus: 332mg (27%); Potassium: 404mg (9%); Sodium: 209mg (9%); Zinc: 2mg (18%); Copper: 0mg (44%); Vitamin B1: 0mg (30%); Vitamin B2: 0mg (24%); Vitamin B3: 3mg (17%); Vitamin B6: 0mg (18%); Vitamin B9: 76mcg (19%); Vitamin A: 50mcg (6%); Vitamin B12: 0mcg (11%); Vitamin C: 7mg (8%); Vitamin D: 0mcg (1%); Vitamin E: 1mg (8%); Vitamin K: 8mcg (7%)

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Notes

Makes 10 pancakes.
Once frozen, allow to defrost and then place in the toaster for a quick breakfast.
You can make your own buttermilk by mixing 300ml of milk with 1 tablespoon of either lemon juice, white vinegar or apple cider vinegar. Let sit at room temperature for 5-10 minutes.

Alternatives:
wholewheat, plain white flours - GF alternatives (you may need to add slightly more liquid)
buttermilk - plant-based milk (mix 300ml of plant-based milk with 1 tablespoon lemon juice, white vinegar or apple cider vinegar)
egg - flax egg (mix 1 tablespoon milled flax with 2 tablespoons water and let absorb for five minutes before using)
coconut oil - butter, any neutral-tasting oil
sugar - maple syrup, honey