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Wholemeal Buttermilk Pancakes

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This is something for a special occasion... It's not something I would at all have regularly. By making pancakes with a little more ingredient integrity though, you won't need to miss out completely when celebrations come along! These pancakes also rival the taste of its traditional pancakes with their beautiful fluffy texture and satisfying taste. 

Toppings also matter; skip on the crazy chocolate sauces and go for a handful of delicious berries and a small dollop of cream. I would recommend making your own cream rather than buying it pre-whipped in a can, giving you more control over it. Also, by making my blueberry sauce instead of being tempted to drown your pancakes in maple syrup, this treat becomes that much more diabetic-friendly! 

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Ingredients

Serves: 4 - 6

• 2 cups wholemeal flour
• 5 tsp baking powder
• 2 tsp lemon zest
• 3 small eggs
• 1 1/2 tsp vanilla essence
• 400ml buttermilk
• 6 tsp stevia powder ​

Toppings: a range of berries make a great, healthy topping! Try blueberries and strawberries with a dollop of cream... And my blueberry sauce below! 

Cream:

• 250 ml full cream
• 1/2 tsp stevia
• 1/2 tsp vanilla essence

Blueberry sauce:

• 1/2 cup blueberries
• 1/2 cup water 
• 2 tsp stevia

How to

Let's start with the blueberry sauce as it needs some time to cool down:

• In a small saucepan, add blueberries, water and stevia and bring to the boil
• Once boiling, turn down to a simmer so it's bubbling gently
• Using a masher, mash all the ingredients in the saucepan
• Simmer for another 5 minutes or until it reduces and becomes a thicker consistency
• Taste to check the flavour - if it's too watery, reduce it further.
• Once done take it off the heat and place into a small bowl 
• Put in the fridge to cool 
• Note: I always make it a cool temperature so that it doesn't melt the cream too much when you serve everything altogether

Now we need to create the pancake mix:

• Seperate the eggs, putting the whites aside in one large bowl to whisk later and the yolks in another large bowl
• With a hand whisk, or on a low speed if you're using a processor / electronic whisk, mix the egg yokes, stevia, buttermilk, vanilla essence and lemon zest together
• Sift in the baking powder
• Add the wholemeal flour
• Mix as before until well combined 
• Whisk the egg whites until they are stiff
• Add about a 1/4 of the stiff egg whites to the mixture and combine
• Gently fold the rest of the egg whites into the mix (don't mix too much as this is what helps with keeping the pancakes light and fluffy)

Let's get these pancakes done!

• Heat a large non-stick pan to a medium heat
• Add a small amount of butter 
• Once the butter is melted, pour approx 1/4 cup mix per pancake 
• When you you see little bubbles and holes starting to appear they are ready to flip ​ 
• Cook both sides of the pancake and serve!

And finally, can't forget the whipped cream :-)

• Put the cream, stevia and vanilla essence into a large mixing bowl
• ​Mix with an electric beater or a hand whisk until you reach the consistency you like
• Serve as you please and enjoy!

Made this recipe yourself?
Post your creation & tag us
using @adiabeticsmenu so we can see!

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