This recipe is great for Breakfast, Dessert. Makes 6.
Ingredients
500ml (2 cups) Pauls Zymil Low Fat Milk
375g (1 1/2 cups) wholemeal flour
125g (1/2 cup) plain flour
30g (2 tbsp) brown sugar
20g (4 tsp) baking powder
Pinch of salt
5ml (1tsp) cinnamon
5ml (1tsp) vanilla extract
3 eggs, beaten
Method
- In a medium-sized mixing bowl, mix together the flours, sugar, baking powder, salt and cinnamon.
- Make a well in the centre of the dry mixture and set aside.
- In a second medium-sized mixing bowl, combine the eggs, vanilla and milk.
- Add the egg and milk mixture all at once to the dry mixture and stir until just moistened (batter should be lumpy).
- For standard-size pancakes, pour about 60ml (1/4 cup) of batter onto a hot, lightly greased griddle or non-stick pan.
- Cook over medium heat for about 2 minutes on each side – turning when pancakes have bubbly surfaces and edges are slightly dry.
- Remove from the pan when the pancakes are golden brown.
- Serve with berries or banana and drizzle with honey.
Nutritional analysis per serve (without sides)
| Serving size | 1 pancake (200g) |
|---|---|
| Energy | 1620kJ (390Cal) |
| Protein | 16g |
| Fat, Total | 5g |
| - Saturated | 2g |
| Carbohydrate | 64g |
| - Sugars | 10g |
| Dietry Fibre | 8g |
| Sodium | 685mg |
A Vanilla-Cinnamon Pancakes is:
Low in fat
Low in saturated fat
Very high in fibre
Nut free
Lactose free
