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Wholemeal pancakes

Wholemeal pancakesimage
image showing recipe preparationPreparation timeelementPreparation time10 min
image showing recipe preparationCooking timeelementCooking time15 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromNorth America


125 g Wholemeal Flour
300 ml  semi-skimmed milk (soya, oat or almond)
1 tsp baking powder
1 medium egg
 1 pinch of salt
1 tablespoon sunfllower or vegetable oil for cooking


 In a bowl, mix the flour, salt and baking powder.
 Add the milk and egg.
 Mix with a whisk until a smooth pancake mixture is obtained.
 Heat a frying pan with a little oil, pour in a little pancake mixture with a ladle and cook the pancakes. Turn them over as soon as bubbles appear on top and once cooked, simply enjoy.
Energy PROTEIN TOTAL CARBOHYDRATE SUGAR FIBRE Total fat Saturated fat Sodium
213.7 Kcal 8.3 g 30g 1.4g 3.7g 5.9 g 0.9 g 78 mg

The nutritionist's advice:

Wholemeal flour is preferable because it contains more fiber. These delicious pancakes, emblematic of American cuisine can be enjoyed for breakfast (or any time of day) with berries or your fruit of choice and some low fat yoghurt. For more sweetness, drizzle a dash of agave syrup on top - it has very high sweetening power and a low glycemic index.