Wholemeal Wheat & Ginger Pancakes

Can’t seem to win the war against sugar and chocolate cravings? Local baker Maya Hedges has come up with a sweet alternative

Wholemeal Wheat & Ginger Pancakes
  • 200g whole wheat flour, or plain flour with added multigrain seeds
  • 1 and a half teaspoons of baking powder
  • 100ml of almond milk
  • 200g blueberries
  • 1 thumb-sized piece of ginger, grated
  • 4 cardamom pods.
  • Small tub of creme fraiche (one teaspoon per pancake)
  1. Put whole wheat flour and baking powder into a mixing bowl, mix together.
  2. Slowly add the almond milk until the consistency is runny enough to fall off a spoon.
  3. Grate the ginger finely.
  4. Fry the cardamom pods in a small pan until the spice releases its fragrance but does not burn.
  5. Add to the creme fraiche along with the ginger.
  6. Heat a large non-stick frying pan with a teaspoon of vegetable oil.
  7. Pour in half a ladle full of your mixture to cover the entire pan.
  8. Fry until brown bubbles form on each pancake and then flip over and cook both sides until light brown.
  9. To serve: put 3 pancakes on the plate with the spicy creme fraiche on top and scatter over the blueberries. (Raspberries and blackberries are just as yummy!)


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