Prep time: 10 mins

Cooking time: 5 – 15 minutes

Yield: 2 Servings

These pancakes are made with whole wheat flour. This gives a nuttier flavour and deeper texture. It also provides more nutrients such as magnesium, selenium and iron and does not cause a blood sugar spike.

Ingredients:

• 1 Cup of Whole Wheat Flour
• 2 Teaspoons of Baking Powder
• 1/2 Teaspoon of Salt
• 1 Tablespoon of Honey or your Favourite Sweetener
• 2 Tablespoons of Rapeseed Oil
• 1 Cup of Buttermilk OR Vegan Option: 1 Cup of Soy / Almond Milk mixed with 1 Tablespoon Lemon Juice / Vinegar
• 2 Large Eggs OR Vegan Option: 2 Tablespoons Ground Flax mixed with 5 Tablespoons of Water

Instructions:

In a bowl mix honey and oil together.

Add Milk and Eggs to mix and beat / stir well.

Mix dry ingredients into liquid until flour is moistened.

After mixing all the ingredients heat a frying pan on a medium heat with a little bit of rapeseed oil. Add enough mixture to pan to make about 1 cm high pancake.

Cook the pancake to allow it to become firm – flip after 3 minutes and do the other side.

Set aside on a warmed plate lined with kitchen roll.

Stack as many pancakes as you wish to eat.

Serve with mixed berries and Honey or Maple Syrup.