Tuck into a stack of fluffy wholemeal pancakes with natural sweeteners for a healthier start to your day. Enjoy your choice of a bright, summery coconut and raspberry topping, or a comforting, tangy blueberry and chia compote.
Satisfy your sweet tooth with chef Jamie Humby’s recipe for wholesome wholemeal pancakes.
Prep time
10m
Cook time
15m
Serves
5
Ingredients
14
Ingredients
Pancake batter- 1 1/2 cups wholemeal flour
- 1 tsp baking powder
- 1 1/4 cups light milk
- 2 eggs
- 1 tbsp honey
- 1 tsp grated fresh nutmeg
- 1 tbsp vanilla extract
- 1 pinch salt
- 1 tbsp olive oil
- 1/2 cup light Greek yoghurt
- 1/2 cup coconut flakes, toasted
- 1 punnet fresh raspberries
- 1/2 cup honey
- Mint leaves to serve
- 1 cup frozen blueberries
- 1 tbsp chia seeds
- 1 tbsp honey
Method
Step 1:
In a large bowl, thoroughly mix all of your pancake batter ingredients and leave to rest for a few minutes.
Step 2:
Heat a large, non-stick frypan over a medium heat and add 1/4 tablespoon of your oil.
Step 3:
Using a 1/4 cup measure, pour 3 to 4 even sized pancakes into your pan, depending on its size, and cook for 3 to 4 minutes until little holes form around the edges. Flip and cook for a further 2 minutes.
Step 4:
Remove from pan onto a plate and cover with a tea towel. Repeat until all your batter is used up. This should make 10 pancakes.
Step 5:
Stack as many pancakes as you like on your plate and serve with your desired topping.
For the coconut topping
Step 1:
Lightly toast your coconut flakes in a pan with no oil, then serve on top of pancakes with yoghurt, washed raspberries, honey and mint.
For the blueberry and chia compote
Step 1:
Place blueberries, chia seeds and honey into a small saucepan and bring to the boil, stirring occasionally.
Step 2:
Simmer for 6 to 8 minutes, still stirring occasionally, then drizzle over pancakes while warm.
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