About this recipe:Hearty buttermilk wholemeal pancakes with added wheatgerm. Perfect for weekend breakfasts or brunch served with banana slices and maple syrup.
Patsy Jamieson, Diane Temple
For the pancakes
45g rolled oats
100g wholemeal flour
100g plain flour
1½ teaspoons baking powder
½ teaspoon bicarbonate soda
½ teaspoon cinnamon
55g brown sugar
1 tablespoon canola or sunflower oil
1 teaspoon vanilla extract
maple syrup, warmed
2 medium bananas, sliced
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Method Prep:20min › Cook:35min › Ready in:55min
Mix buttermilk and oats in a small bowl. Let stand for 15 minutes.
Sift flours, baking powder, bicarbonate of soda and cinnamon into a large bowl. Stir in wheatgerm.
Whisk eggs, sugar, oil and vanilla in a medium bowl. Add buttermilk mixture. Add this mixture to flour mixture and mix with a rubber spatula just until flour mixture is moistened.
To cook pancakes: Coat a large non-stick frying pan with cooking spray. Heat over medium heat. Spoon about 60ml batter for each pancake into the pan and cook until bottoms are golden and small bubbles start to form on top, about 2 to 3 minutes. Flip pancakes and cook until browned and cooked through, 1 to 2 minutes. (Adjust heat as necessary for even browning.) Keep pancakes warm in the oven while you finish cooking remaining batter.
Top with bananas and drizzle with maple syrup.
Wrap any leftover pancakes individually in cling film and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster as needed.