Delicious recipe for Wholemeal Pancake Stack with a yoghurt nice cream whip

90g (1/2 cup) wholemeal flour
45g (1/2 cup) self-raising flour
30g (1/4 cup) almond meal
7,5ml (1½ tsp) baking powder
a pinch of salt
30ml (2Tbsp) coconut oil or melted butter
1 egg
30ml (2 Tbsp) honey
5ml (1 tsp) vanilla extract
125ml (1/2 cup) buttermilk
125ml (1/2 cup) Nutriday double cream yoghurt
60ml (1/4 cup) fresh milk

Optional toppings:
Caramelised apples, pears, bananas, figs or nectarines
1 cup raspberries, fresh or frozen
Maple glazed bacon (great for lazy weekend brunch

Fruited nice cream whip:
500ml (2 cups) Nutriday double cream yoghurt poured into ice cube trays and frozen
2 large bananas, peeled, roughly chopped and frozen
30ml (2 Tbsp) honey
1 teaspoon vanilla extract

Honey and nut butter, to serve (optional)

How to
In a large bowl, sift together the wholemeal flour, self-raising flour, almond meal, baking powder and salt.

In a jug, whisk together the coconut oil, egg, honey, vanilla, buttermilk, yoghurt and milk.

Add the wet ingredients to the sifted flour and mix to combine.

Heat a non-stick pan until hot, add a knob of butter and ladle ¼ cup batter per pancake into the pan.

Cook until tiny bubbles form on the top, turn over and cook until golden.

Repeat with remaining batter.

For the fruited nice cream whip, place all the ingredients in a blender and blitz until smooth and creamy.

To serve, stack the warm pancakes in a bowl, spoon over the nice cream fruit whip, top with berries or caramelized fruit, drizzle with honey and a spoonful of chocolate nut butter.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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