You can never go wrong with pancakes. We all love them. How about giving a wholemeal version a go?
Shop ingredients
Nutrition (1 serving)
- 224 kcal
- 23 g carbohydrates
- 9 g fats
- 11 g protein
Per 3 portions
Per 3 portions
- 90 g wholegrain spelt flour
- 250 ml milk
- 2 eggs
- 1 pinch himalayan salt
- avocado oil
Instructions
- In a tall container or a jar, crack an egg and add milk. Add a pinch of salt, the flour and mix well using a hand‑held blender. Leave the batter to sit for 20 minutes.
-
Spray a frying pan with avocado oil. Using a ladle, pour the batter into the pan and fry on both sides until golden.
- Top the cooked pancakes with whatever you want. We used peanut butter, banana, freeze‑dried raspberries, fresh blueberries and blackberries. Enjoy!
