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
- 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.
- 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.
- 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.
- 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.