Pancakes are a special breakfast in our household and they are an absolute hit!
They are simple to prepare and can still be a healthy breakfast option if made correctly. I use wholemeal flour and don’t add any sugar to the mix and I always make sure we have them with fruit and yoghurt to make sure that the kids get some protein and fruit in to keep them going.
The difference between thick and thin pancakes is literally the difference between using plain flour or self raising flour. This recipe makes thick, fluffy pancakes, but if you’d prefer more crepe style, thinner pancakes that you can roll, then substitute the SR flour for plain flour and add some more milk.
You can also use any fruit you wish as the topping.
- 1 1/2 cups wholemeal SR flour
- 1/2 tsp baking powder
- 1 egg, lightly beaten
- 1 cup milk
For the topping:
- Natural yoghurt
- 3/4 cup berries, chopped
- 1 orange, peeled and diced
- 1 banana, sliced
- Maple syrup
- 1/2 cup shredded coconut, toasted
- Sift flour and baking powder into a medium sized bowl. Make a well in the centre and add lightly beaten egg and milk. Using a whisk, stir until well combined and the mixture is smooth. Leave the mixture to sit for 5-10 minutes.
- Meanwhile, prepare the fruit. Chop all the fruit and mix together in a bowl. Set aside until needed.
- Preheat the oven to warm setting, ~50-70°C.
- Heat a non stick frypan over medium heat and add coconut. Cook until golden, stirring to prevent burning. Place into a bowl and set aside.
- Using the sam frypan, cook the pancakes. Place a ladle full of mixture into the frypan and cook for 2-3 minutes or until mixture starts to bubble. Using a spatula or egg lifter, flip the pancake and cook for a further 1-2 minutes on the other side. Place onto a plate in the oven and repeat with remaining mixture.
- To assemble, place pancakes onto plates, top with 1-2 dessertspoons of yoghurt, 1-2 dessertspoons of fruit, a drizzle of maple syrup and a sprinkle of coconut.