WHOLEWHEAT PANCAKES

 Pancake is a flat cake, thin and round. The main ingredients are flour( any type),eggs, milk, sugar and oil. It can be served at any time of the day with a variety of toppings but it is generally eaten as breakfast.

These wholewheat pancakes are light and fluffy and full of whole grain. They are high in fiber and you feel full throughout the day. If you are looking for a healthy breakfast for your family, then go for it. What you'll love most about it is that they just taste delicious like regular pancakes. You can serve it with honey, chocolate sauce, bananas or any fruit of your choice. My husband and kids simply love it.   

For gluten free pancakes you can substitute the wholewheat with brown rice flour, oat flour or almond flour.You can also use almond milk instead of regular milk.

You can also use half wheat flour and half all purpose flour if you are not comfortable using all wheat flour. Another variation can be of using half buckwheat ( kuttu atta) and whole wheat.

RECIPE

Time consumed- 20 min

Serves- 6

INGREDIENTS

• 1 cup wholewheat flour
• 1 cup milk
• 2 tbsp sugar
• 1 tsp baking powder
• 1 egg
• 2 tsp  refined oil ( or olive oil)
• 1/2 tsp salt

INSTRUCTIONS

1. Mix all the dry ingredients in a bowl. Add the wet ingredients to the mixing bowl and mix well using spatula or hand blender till there are no lumps. If the batter is thick add little milk to make it into a pouring consistency.

2.Leave the pancake batter to rest for 10 minutes.

3. Heat pan on medium heat. Add little oil. Pour a spoonful of pancake batter. The pancake will start to bubble. When bubbles settle and edges begin to set, flip your pancake and let it cook for half a minute. Serve the pancake hot with honey or chocolate sauce and fruits of your choice.