Fluffy Wholemeal Pancakes

Fluffy Wholemeal Pancakes
Fluffy Wholemeal Pancakes

It is too dark to see without the lights on (hello, Winter…) so I thought I’d brighten up the morning by getting some yummy pancakes on the go.  This is a more conventional fluffy pancake recipe than the one I tried a few weeks ago (here) but it has still got a peanutty element which adds more flavour as well as fibre and protein (good for keeping hungry people like me fuller for longer…).  If you need a little more sunshine in your life, try them out 🙂


Makes 16 small pancakes


  • 1 cup wholemeal flour
  • 2 tbs powdered peanut butter
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp brown sugar
  • pinch of salt
  • 1 tbsp coconut oil, melted
  • 2 large eggs, beaten
  • 1 1/4 cups milk
  • vegetable oil for frying


Measure all of the ingredients into a mixing bowl and whisk until incorporated  (a few lumps won’t matter).  Heat a frying pan to medium and add a small splash of oil.  Use a serving spoon to pour some of the mix into the pan. Wait until there are lots of little holes in the surface and it looks fairly set, then flip over to cook for around 30 seconds on the other side.  Repeat this process until all of the mix is used up.  If the pancakes are not being as you cook, they can be kept warm on a plate in a low oven until they are all done.  Serve with a drizzle of maple syrup, chopped fresh fruit and nuts.

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