Super Fluffy Vanilla Pancakes

Ingredients

  • 1 cup of Wholemeal Self-Raising Flour
  • 1 cup of Plain Self-Raising Flour
  • 1tsp of Baking Powder
  • 1/2 cup of Rolled Oats
  • 1/2 tsp of salt
  • Optional: 2tbsp of Sugar
  • 250mL of Milk of choice
  • 2 Eggs
  • 1-2 tsp of Vanilla Extract
  • 40g of Melted Butter or coconut oil
  • Toppings: e.g. fresh or defrosted Berries, Greek Yoghurt and Maple Syrup

Method

  • 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 & drizzled with maple syrup. Yum!

Thermomix Instructions:

  1. Melt butter at 100deg, 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.