Description
freezer friendly
Ingredients
Scale
- 1 1/2 cups (225 grams) wholemeal (wholewheat) flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon, ground
- pinch of salt
- 2 tablespoons brown (rapadura or coconut) sugar
- 1/3 cup (80ml) pure maple syrup
- 1 egg
- 1/2 cup milk (plus extra, if needed)
- 2 teaspoons vanilla bean paste (or extract)
- 75 grams fresh blueberries
- 50 grams butter
- coconut oil, to fry in
- greek yoghurt, blueberries and maple syrup – to serve
Instructions
- Place flour, baking powder, cinnamon, salt and sugar into a large bowl. Whisk to combine creating a well in the centre. Add maple syrup, egg, milk and vanilla and whisk until smooth. Add blueberries and whisk to combine. Place butter into a nonstick frypan over medium heat and melt. Cook (swirling the pan when necessary) until the butter goes from a lemon yellow colour to golden brown hue. The brown butter will smell nutty. Remove from heat and pour into batter. Whisk to combine.
- Wipe frypan clean and heat over low-medium heat. Add a teaspoon of coconut oil and swirl across the pan to melt. Place tablespoons of the mixture into the pan and cook for 2-3 minutes or until golden and bubbles appear on the surface. Flip each pancake and cook for another minute or until golden and cooked through. Place pancakes onto a plate and continue cooking until no batter remains. Serve pancakes warm alongside greek yoghurt, blueberries and a drizzle of maple syrup. Enjoy X
- Prep Time: 10 mins
- Cook Time: 15 mins