Pancakes. There are so many ways of making the batter, there’s thick fluffy pancakes and thin crepes, flavoured batters, and all manner of toppings that you can pretty much shake it up each time. We seem to be having pancakes almost every weekend now, albeit some are pretty healthy, but we’re hooked.
To blow our own trumpets, we’ve actually got pretty good at them. Alex’s speciality is cinnamon apple pancakes or strawberries and cream pancakes with fresh homemade warm strawberry compote.
I love to make cinnamon crepes, or a healthier version of the thick fluffy pancakes made with yoghurt, sometimes with lemon and blueberry cooked into them too. But no matter how we serve them, they always go down well with a dollop of Greek yoghurt for some extra protein.
I made some pretty insane ones for pancake day last month too, which made me think about how awesome they’d be as a birthday breakfast, or even to treat mum for Mother’s Day (mine has such a sweet tooth!). Using the normal healthier pancake recipe I fall back on now, time and time again, I piled them with crushed Oreos, strawberries, m&m’s, a dollop of Nutella and a squirt of whipped cream – a balanced diet right? I have to say, they were amazing. So with my birthday coming up next week, on the same day as Mother’s Day, I thought it was the perfect time to share my favourite pancake recipe with you.
Made with wholemeal flour, the smallest amount of sugar, a little fat and fat free natural yoghurt, among a few other store cupboard essentials, they’re a little healthier than other pancake recipes, yet still super yummy.
You could even switch out the cinnamon for lemon zest and blueberries, which is a delicious combo too – there are so many ways you can serve these pancakes.
I hope you enjoy!
Simple Fluffy Wholemeal Pancakes
My healthier version of American style pancakes - Light and fluffy, and super yummy!
- 125 grams wholemeal flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1 tbsp dark soft brown sugar
- 1 tbsp golden granulated sugar
- 125 grams fat free natural yoghurt
- 2 eggs
- 1 1/2 tbsp milk
- 2 tbsp butter melted
- vegetable oil/Fry Light for frying
Sieve the flour, baking powder, bicarbonate of soda and cinnamon into a large mixing bowl. Stir in the sugar.
Whisk in the natural yoghurt and eggs. Stir in the milk, followed by the melted butter and mix until well combined.
Heat a little oil in a large frying pan, and brush around the pan using a pastry brush to ensure good coverage. Add three dollops (roughly 1 tbsp each) to the pan - these will form your pancakes, so make sure there's enough space inbetween each dollop. After a couple of minutes, once the underside of the pancake start to turn golden, flip over to cook the other side.
Repeat step 3, oiling the pan each time, until all the batter is used.
Should the pancakes need reheating, just pop them back in the frying pan for a minute to heat through. Serve between two plates and top with your favourite toppings.