Whole Wheat Pancakes

Photo credits: Food Photographer | Jennifer Pallian sur Unsplash

Ingredients

2 cups (500 ml) whole wheat flour

2 tsp (10 ml) baking powder

2 large eggs

3 tbsp (45 ml) sugar

1 tsp (5 ml) vanilla extract

1¾ cups (430 ml) milk or soy beverage

Margarine or vegetable oil for cooking

TOPPINGS (OPTIONAL)

2¼ cups (560 ml) vanilla Greek yogurt (2% M.F.) and 1½ cups (375 ml) diced fresh seasonal fruit or other fruit of choice

1¼ cups (310 ml) fresh or frozen blueberries, mixed into the batter just before cooking

3 to 6 sliced bananas and 6 tbsp (90 ml) soy butter

Directions

1. In a bowl, mix the flour and baking powder. Set aside.
2. In another bowl, whisk the eggs, sugar and vanilla. Add the milk, then incorporate the dry ingredients. Mix until the batter is smooth, then let it rest for 10 minutes.
3. Heat a skillet over medium-low heat and add a small amount of margarine or vegetable oil. Pour about ⅓ cup (80 ml) of batter into the centre of the pan and spread slightly with the back of a spoon.
4. Cook each side of the pancake for 1 to 2 minutes.
5. Serve 2 pancakes per portion with your topping of choice.

Nutrition team’s advice: These pancakes are a source of whole grains. For a balanced breakfast, serve them with a fruit or vegetable and a source of protein.

Recipe inspiration: https://www.ricardocuisine.com/en/recipes/5765-plump-pancakes