Wholewheat Pancakes
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 125 g Whole wheat flour
- 2 tablespoons Granulated stevia
- 0.25 tsp Baking soda
- 0.5 tsp Baking powder
- 1 tsp Cinnamon ((optional, but really tasty))
- 300 ml Skimmed milk
- 1 Egg
- 70 ml 0% Natural yogurt
- 1 tsp Vanilla extract
Method
- Combine 125 g Whole wheat flour, 2 tbsp Granulated stevia, 0.25 tsp Baking soda, 0.5 tsp Baking powder and 1 tsp Cinnamon together in a bowl .
- Add 300 ml Skimmed milk, 1 Egg, 70 ml 0% Natural yogurt and 1 tsp Vanilla extract.
- Whisk until smooth.
- Heat a couple of sprays of oil or some butter to a frying pan and pour in some mixture. Spread it round to desired consistency.
- Once the mixture starts to bubble (about 1 minute), flip the pancake over. Use a spatula if you aren't confident but I prefer to flip it in the air!
- Serve with toppings of your choice