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Whole wheat pancakes

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Ingredients for 1 servings:

  • 20 g wholemeal oat flour
  • 15 g wholemeal spelt flour
  • 10 g wholemeal rye flour
  • 10 g coconut milk powder
  • 1 tsp, leveled baking powder
  • 1 pinch of salt
  • 120 ml carbonated mineral water

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Quick to make, with different types of flour

Mix all ingredients thoroughly in a bowl and let stand for 10 minutes. Heat a nonstick frying pan and cook 7 small pancakes over low heat until golden brown. This recipe is vegan without my topping. I like my pancakes savory, so I topped each pancake with Arrabbiata tomato sauce and a little herb-based sour cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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