WHOLE WHEAT PANCAKES WITH BERRIES

WHOLE WHEAT PANCAKES WITH BERRIES

Whole Wheat Pancakes with Berries make a delicious, wholesome breakfast option packed with fibre and nutrients. The nutty flavour of whole wheat flour combined with the sweetness of fresh berries and maple syrup creates a balanced, satisfying meal. These pancakes are quick to prepare, using simple ingredients like whole wheat flour, milk, and eggs, and you can top them with a mix of vibrant berries for added vitamins and antioxidants. Ideal for a nourishing start to the day, this recipe is also great for brunch or as a quick snack. Enjoy them warm with a drizzle of maple syrup.

RECIPE CATEGORY

Breakfast, Brunch, Snack

SERVING SIZE

1

CUISINE

American, British

PREPARATION / TECHNIQUES

Pan-Fry, Quick & Easy

OCCASION / HOLIDAY

Mother’s Day, Father’s Day, Weekend Brunch, Valentine’s Day, Birthday, Family Breakfast, Summer Picnic

SPECIAL CONSIDERATION / DIETARY CONCERNS

Healthy, High Fibre, Kid Friendly, Low Sugar

DISH TYPE

Pancakes, Breakfast, Brunch, Dessert

INGREDIENTS FOR WHOLE WHEAT PANCAKES WITH BERRIES

• 1/2 cup whole wheat flour

• 1/2 tsp baking powder

• 1/4 cup milk

• 1 egg

• 1/4 cup mixed berries

• 1 tbsp maple syrup

• Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 300 kcal

• Protein: 10g

• Carbohydrates: 42g

• Fat: 10g

• Fibre: 6g

• Sugar: 12g

• Sodium: 200mg

• Calcium: 12% of DV

• Iron: 15% of DV

PREPARATION FOR WHOLE WHEAT PANCAKES WITH BERRIES

1. Mix Dry Ingredients: Combine 1/2 cup whole wheat flour, 1/2 tsp baking powder, and a pinch of salt in a bowl. Stir to combine.

2. Whisk Wet Ingredients: Whisk 1 egg and 1/4 cup milk together in a separate bowl until smooth. Pour the wet mixture into the dry ingredients and stir until just combined.

3. Cook the Pancakes: Heat 1/2 tbsp olive oil in a non-stick pan over medium heat. Pour the batter onto the pan, forming pancakes. Cook each side for 2-3 minutes until golden brown and fully cooked.

4. Serve with Berries: Top the pancakes with 1/4 cup mixed berries and drizzle with 1 tbsp maple syrup.

PREP TIME

5 minutes

COOKING TIME

10 minutes

TIPS FOR WHOLE WHEAT PANCAKES WITH BERRIES

• Avoid overmixing the batter to keep the pancakes light and fluffy.

• You can use any milk of your choice (almond, oat, etc.) to suit your dietary preferences.

• Use fresh or frozen berries, depending on availability. Thaw frozen berries before serving.

VARIATIONS

• Banana Pancakes: Add 1/2 mashed banana to the batter for sweetness and nutrients.

• Protein Boost: Mix in a scoop of protein powder for a higher protein content.

• Nut Toppings: Sprinkle chopped nuts like almonds or walnuts for added crunch and nutrition.

PREPPING AND STORAGE

• Fridge: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.

• Freezing: Freeze pancakes in a single layer and store them in a freezer bag for up to 1 month. Reheat from frozen in a toaster or oven.