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Fluffy Multigrain Pancakes

There’s no better wake-up call than the smell of freshly flipped pancakes. Whip up this gut-friendly recipe for family breakfasts and brunches with friends. 

Makes: 8 pancakes (2 per person)
Preparation time: 15 minutes
Cooking Time: 8 minutes

Ingredients

  • 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)

Method

Step 1:

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. 

Step 2:

In a medium bowl, mix together the flours, MWELL Microbiome Powder, coconut sugar, baking powder, salt and chia seeds, then set aside.

Step 3: 

In another bowl, whisk together the milk, sunflower oil and egg.

Step 4:

Microwave for 4 minutes at 800 watts, or follow the pack instructions.  

Step 5:

Pour the wet ingredients over the dry mixture and stir until just combined.

Step 6:

Heat a generous glug of sunflower oil in a large frying pan over a medium heat.

Step 7:

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.

Step 8:

Flip carefully with a thin spatula, and cook for another 1 or 2 minutes, until lightly browned.

Step 9:

Transfer the pancake to the heatproof platter and cover with foil to keep warm.

Step 10:

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.

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