Sophie says...

' I love thick American style pancakes and these are a real winner! They are made using wholewheat flour and topped with dark chocolate, raspberries and coconut. They are a great family brunch or breakfast and only take a few minutes to prepare. They are light and fluffy with a crispy top, just the way pancakes should be! You can add whatever toppings you have at home and you can serve them with savoury toppings if you leave out the sugar. These will go down a real treat and you can load with berries and fruits to increase your antioxidants. Delicious, Enjoy!' 

Wholewheat Pancakes

Serves 4

Ingredients

1 & 1/2 Cups of Wholewheat Flour

2 Tsp Baking Powder

1 Tsp Baking Soda

1 Tsp Sea Salt 

3 Tbsp of Sugar

2 Eggs

1 Cup of Oat Milk 

2 Tbsp of Melted Butter or Coconut Oil 

1 Tsp Vanilla Essence 


Method

  1. Place the flour, baking powder, baking soda, sugar and sea salt into a large mixing bowl and stir together. 

  2. In a seperate bowl whisk the two eggs then add the oat milk, butter and vanilla essence. 

  3. Then fold the egg mixture into the dry ingredients and fold together. 

  4. Heat a little oil in a non stick pan on a medium heat. Pour 2 Tbsp of batter into the pan, when bubbles start to appear on the top then flip over. 

  5. Serve the pancakes with berries, coconut yoghurt, nut butter, dark chocolate or any toppings of choice! Enjoy! 

Sophie Sutton Nutrition

London 
SW6 

Phone

07979 082130

Email

sophiesuttonnutrition@gmail.com
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