Ingredients
- 120g whole wheat flour (or almond flour for a gluten-free option)
- 1 tbsp baking powder
- 1 tbsp honey or maple syrup (optional)
- 1/2 tsp salt
- 240ml milk (or almond milk)
- 1 large egg
- 1 tsp vanilla extract
- 150g fresh blueberries
- 75g fresh raspberries
- A little cooking spray or coconut oil for greasing the pan
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, whisk together the milk, egg, vanilla extract, and honey or maple syrup (if using).
- Combine: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over mix; a few lumps are okay.
- Cook Pancakes: Preheat a non-stick skillet over medium heat and lightly coat with cooking spray or coconut oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes on one side until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
- Serve: Stack the pancakes and top with fresh raspberries and additional blueberries.
Estimated Macros (3 pancakes)
- Calories: 250 kcal
- Protein: 10g
- Carbohydrates: 45g
- Fat: 4g
- Fibre: 6g
Cooking time
- Preparation Time: 10 minutes
- Cooking Time: 10-15 minutes
- Total Time: 20-25 minutes
Feel free to adjust the recipe based on your dietary preferences, and enjoy your healthy pancakes!
