Very Berry Wholewheat Pancakes With Vanilla Yogurt

No Saturday would be complete without a stack of pancakes dripping in syrup. I'm always up for finding new recipes that are healthy but still taste amazing, so after a few flopped attempts I decided I would just go ahead and make up my own recipe. I'm willing to bet you'll be making these pancakes come the weekend.

We own our own mill, so I grind my own flour. It's natural ancient grain, so its a 100% better than any flours you can buy at the stores. If you don't own your own mill, you can buy already ground flour from some health stores. 


Makes 4 to 5 pancakes


1 egg (beaten)
1 cup milled wholewheat flour (sieved)
3 tablespoons maple syrup
2 1/2 tsps aluminum free baking powder
1/2 cup coconut milk (see recipe here)
1/2 tsp vanilla extract 
1 mashed banana
1/2 cup frozen blueberries

Vanilla yogurt

1/2 cup plain yogurt
1/2 tsp vanilla extract

Fresh sliced strawberries
Extra maple syrup for drizzling


1. Sieve the flour into a mixing bowl. Add the coconut milk, egg and maple syrup and stir in well, making sure there are no lumps.

2. Fold in the baking powder. And then add the vanilla extract, banana and blueberries. Stir well until everything is well incorporated.

3. Heat a pan over medium heat. Melt a little coconut oil in the pan.

4. Using a 1/4 measuring cup of batter per pancake, add to the pan and cook until bubbles start to form. Flip the pancakes and continue to cook until golden brown.

5. Repeat with the remaining pancake batter. Adding more coconut oil if needed.

6. In a small bowl mix the yogurt and vanilla extract together. Serve over the warm pancakes with maple syrup and fresh strawberries

These pancakes are absolutely delicious, sticky and sweet from the maple syrup and strawberries, and served with the yogurt adds a fresh flavour to them. And the best part is you can enjoy them guilt free.

If you try them out let me know how you liked them.
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