Whip up these whole-wheat pancakes topped with berries, walnuts, and love. They’re fluffy, flavourful, and perfect for a homemade Father’s Day breakfast. Tip: Use heart-shaped moulds!
Prep Time
10 minCook1 Time
15 minYield
4 (Makes about 8 medium pancakes)Rating
/rating_off.png "1 Star")
Loading...| 1 cup ROGERS FOODS WHOLE WHEAT FLOUR | |
| 1 tbsp baking powder | |
| ½ tsp cinnamon | |
| ¼ tsp salt | |
| 1 cup milk (dairy or plant-based) | |
| 1 large egg | |
| 1 tbsp honey or maple syrup | |
| 1 tsp vanilla extract | |
| 2 tbsp melted butter or oil | |
| ½ cup chopped walnuts | |
| Fresh berries (strawberries, blueberries) | |
| Maple syrup, for drizzling |
Whip up these whole-wheat pancakes topped with berries, walnuts, and love. They’re fluffy, flavourful, and perfect for a homemade Father’s Day breakfast. Tip: Use heart-shaped moulds!
| 1. | In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. |
| 2. | In a separate bowl, beat the egg and mix in the milk, honey, vanilla, and melted butter. |
| 3. | Combine wet and dry ingredients until just mixed. Don’t over-stir. |
| 4. | Heat a lightly greased non-stick skillet over medium heat. |
| 5. | Pour batter to form pancakes. Cook until bubbles form, then flip and cook until golden brown. |
| 6. | Plate with fresh berries and chopped walnuts. Drizzle with maple syrup and serve with love. |
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