Recipes

Super Fluffy Vanilla Pancakes

These pancakes use the simplest of recipes but boast an incredible fluffiness that is hard to beat!

Prep Time 10mins
Cook Time 15mins
Difficulty Easy
Serves 4
Super Fluffy Vanilla Pancakes

Ingredients

  • 1 cup wholemeal self-raising flour
  • 1 cup plain self-raising flour
  • 1/2 cup rolled oats
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk of your choice
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tbsp butter
  • OR 2 tbsp coconut oil
  • 1/3 cup mixed berries (fresh or frozen - optional)
  • OR greek yoghurt and maple syrup (optional)
  • 2 tsp sugar (optional)

Method

  • Prep Ingredients: Melt butter.
  • Place all dry ingredients in a large mixing bowl and combine.
  • Make a well in the centre and add the milk, eggs, vanilla and melted butter.
  • Slowly whisk in the wet ingredients to the dry mix - grabbing more and more dry ingredients from the side. Whisk well or use a electric beaters until well combined. If the mix is too thick, add more milk until it is at your desired consistency.
  • Add spoonfuls of batter in a greased frying pan over medium heat (can do up to 3 at a time if your pan is big enough!)
  • Once bubbles appear on the top of the pancake, flip and cook through.
  • Serve topped with fresh or defrosted berries, banana, yoghurt and a drizzle of maple syrup.
  • Finish with a sprinkle of sugar. Yum!

Thermomix Instructions:

  1. Melt butter at 100°C, speed 2 for 2mins.
  2. Add the remaining ingredients and mix on speed 6 for 20-30secs.
  3. Add spoonfuls of batter in a greased frypan over medium heat (can do up to 3 at a time if your pan is big enough!)
  4. Once bubbles appear on the top of the pancake, flip and cook through.
  5. Serve

Gluten free adaptable:
Use a gluten free alternative for oats, flour and baking powder.

FODMAP adaptable:
Use Gluten Free adaptations above;
Choose low FODMAP milk and yoghurt (e.g lactose free, coconut).
Keep sugar to less than 1 Tbsp (if using).
Use butter instead of coconut oil.
Keep banana to 1/2 small and maple syrup to less than 1 Tbsp.

Egg-free adaptation:

For egg allergies, use 3Tbsp aquafaba (tinned chickpea ‘juice’ straight from the tin!) OR if egg white is the allergy, you can keep the yolk but add 2Tbsp aquafaba in place of the white.