Wholegrain Pancakes
Serves:
6 (Makes 12 medium pancakes)
Prep Time:
Under 10 minutes
Cook Time:
5 minutes per batch
Category:
Introduction
About this Recipe
Recipe from Baking Day with Anna Olson
Appetite by Random House, 2020
NOTES: To make these pancakes egg-free and add extra fibre, stir 2 Tbsp (16 g) ground flaxseed into 3 Tbsp (45 mL) water and let the mixture sit for 2 minutes. Add it with the kefir, maple syrup and butter (or oil) instead of the egg.
Ingredients
- ¾ cup (110 g) whole wheat flour
- ¾ cup (75 g) regular or quick-cooking rolled oats
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Pinch of ground cinnamon
- 1¼ cups (310 mL) kefir
- 1 large egg (see note)
- 2 Tbsp (30 mL) pure maple syrup, plus extra for serving
- 2 Tbsp (30 g) butter, melted
- Yoghurt & fruit, for serving
Step by Step Instructions
Step 1
Stir the flour, oats, baking powder, baking soda, salt and cinnamon together in a large bowl. Add the kefir, egg, maple syrup and melted butter and whisk until combined (a few lumps are OK). Let the batter rest for 5 minutes.
Step 2
Preheat the oven to 300°F/150°C. Heat a griddle or large non-stick skillet over medium heat and grease lightly with butter (or oil).
Step 3
Drop spoonfuls (roughly ¼ cup/60 mL) of batter onto the griddle and cook until the surface of the pancakes dulls and the bottom is golden brown, about 3 minutes. Flip the pancakes and cook until the other side browns lightly, about 2 minutes. Transfer the pancakes to a serving platter or a plate and place them, uncovered, in the oven to keep warm. Cook the remaining batter.
Step 4
Serve the pancakes with warm maple syrup and a dollop of yoghurt with fresh fruit.