This pancake recipe is quick and easy and the pancakes pack in loads of fibre and other important nutrients. In short, if you care about your health these are the pancakes for you, if not…these are still the pancakes for you because they taste awesome.
Serve the pancakes with fruits and toppings (our favourites are peanut butter, Nutella, honey and maple syrup). Or throw in some dried and fresh fruits into the batter, or a tablespoon or two of oatmeal or wheat germ, and you will have a complete breakfast to kick-start the day. They will also look beautiful and appetising in your children’s lunch boxes, especially when packed with fruits and their favourite toppings.
Looking for another reason to make this pancake recipe? The secret is in the ingredients, especially the eggs. QL Omega eggs are rich in Omega-3, contain only 50% of the cholesterol of standard eggs, and are produced to the highest quality control standards.
|100 g||all-purpose flour|
|100 g||whole wheat or wholemeal flour|
|2 tbsp||baking powder|
|1||QL Omega egg|
|350 ml||lukewarm milk (fresh, full cream or low fat)|
|½ tsp||vanilla extract (optional)|
|Unsalted butter for greasing|
- In a mixing bowl, mix flours, sugar, baking powder and salt with a wire whisk until well combined, set aside.
- Whisk milk, QL Omega egg and vanilla extract (if using) together in another bowl until well blended.
- Make a well in the middle of the dry mixture from step 1 and pour in the milk mixture from step 2, whisk together briefly until mixed. Avoid over mixing the batter or you may end up with tough pancakes. If the batter is too thick, add 1 to 2 tablespoons of milk to loosen the texture.
- Heat a skillet or non-stick pan. Lightly grease the surface of the pan with ½ teaspoon of butter. (You can use a paper towel or a pastry brush) Too much butter will cause the pancakes to brown quickly and unevenly.
- Scoop the batter with a small ladle onto the pan and use the back of the ladle to spread the batter into a circle. You can also use an ice-cream scoop to get uniformly shaped pancakes.
- Cook the pancakes on medium-low heat for about 2 minutes until bubbles appear on the surface. Flip over and cook for another 2 minutes or until the bottom is lightly browned.
- Repeat with the remaining batter.
- Serve warm with a dab of butter, honey or maple syrup with your favourite fruits (such as blueberries, strawberries, bananas, mango, kiwi) or toppings.
QL Kitchen Tips
- You can use whole wheat / wholemeal flour instead of mixing with all-purpose flour. We use 50% all-purpose flour and 50% whole wheat flour.
- For a nuttier flavour and higher fibre pancakes, add in 1 to 2 tablespoons of oatmeal or wheat germ.