My family now enjoys these healthy pancakes every Sunday, since this recipe is so easy and tasty! I modified domestic goddess Nigella Lawson‘s “Nigella Express: Good Food Fast”cookbook recipe for Homemade Instant Pancake Mix to make this healthier version featuring wholewheat flour, brown sugar and cinnamon. The recipe makes plenty of mix, so you can store in a jar for instant breakfast convenience! We also add fresh fruit such as bananas and blueberries for an extra vitamin boost.
For the pancake mix:
- 4 cups wholewheat flour
- 3 tbsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 tbsp brown sugar
- 1 tbsp cinnamon
To make the batter and pancakes:
- 1 cup pancake mix (see above)
- 1 egg
- 1 cup skim milk
- 1 tbsp vegetable oil
- 1 banana, crushed, or 1/2 cup blueberries (optional)
- Heat a dry flat griddle or pan – no need to oil it
- Spoon 1.5 to 2 tbsp of batter onto the hot griddle and when bubbles appear on the surface, flip them over to make them golden brown on both sides. This should take a minute or so a side.
Makes 15 pancakes of about 3 inches in diameter.
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