Wholewheat Pancake
Wholewheat Pancake
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

This deliciousness of a meal can be had for breakfast or brunch served with berries, cream, honey and the best part is you can pre-mix your dry ingredients and store.

Course: Breakfast
Cuisine: American
Servings: 1 Person
Calories: 356 kcal
  • 1/2 cup Wholewheat flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • pinch Salt
  • 1 Egg separate the white from the yolk
  • 1/4 cup Whole milk I use unsweetened soya milk or Lactose-free milk
  • 1 tsp Vegetable oil
  • 1/2 tsp Vanilla extract
  1. Combine dry ingredients in a bowl using a fork.

  2. Combine milk, oil, egg yolk and vanilla extract in a bowl. Whisk egg whites and set aside.

  3. Pour wet ingredients into dry ingredients. Combine with a fork until well incorporated. 

  4. Fold in egg whites.

  5. Leave batter to rest for 10 minutes while you get your pan and table ready. 

  6. Pour 1/4 of your batter in the hot frying pan (medium heat will do) and flip over when you start to see bubbles on top.

    I use  non-stick pan so I do not use oil but feel free to use a tsp of vegetable oil if needs be.

  7. Repeat until you have used up all the batter.

  8. Serve with toppings of your choice. I secretly prefer cream and orange infused cranberries.

Recipe Notes

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