- 60g (½ cup) wheat flour
- 60g (½ cup) spelt flour
- 4tbsp (32g) MWELL Microbiome Powder
- 240ml (1 cup) full-fat milk
- 1 large egg
- 2tsp baking powder
- 2tsp coconut sugar
- Pinch of salt
- 2tsp sunflower oil (plus extra for frying)
Preheat the oven to 90°C (200°F) and put a heatproof platter inside. You can transfer cooked pancakes to the platter to keep them warm while you cook.
In a medium bowl, mix together the flours, MWELL Microbiome Powder, coconut sugar, baking powder, salt and chia seeds, then set aside.
In another bowl, whisk together the milk, sunflower oil and egg.
Microwave for 4 minutes at 800 watts, or follow the pack instructions.
Pour the wet ingredients over the dry mixture and stir until just combined.
Heat a generous glug of sunflower oil in a large frying pan over a medium heat.
For each pancake, spoon 2 or 3 tablespoons of batter into the hot frying pan. Cook for about a minute, until the surface of the pancake bubbles.
Flip carefully with a thin spatula, and cook for another 1 or 2 minutes, until lightly browned.
Transfer the pancake to the heatproof platter and cover with foil to keep warm.
All done? Serve each person two warm pancakes each, then top with a drizzle of honey, maple syrup, or whatever you’d like.
Tips & Tricks:
To thicken up the pancake mixture, prep it the night before then leave it in the fridge until morning.
Freeze for up to a week by wrapping each individual pancake in cling film then popping them in the freezer. Defrost overnight in the fridge.
Not keen on full-fat milk? Swap it for any other milk or milk alternative.
If you can’t get hold of spelt flour, double the wheat flour to 120g.
Coconut sugar adds a subtle, caramelly flavour to our pancakes – but if you like, you can just use normal sugar instead.