Always check the labels of the products you use.
Method
- 1
Sift. Sift the 140 g wholemeal flour, 60 g almond flour, 2 tsp baking powder, 1 tsp bicarbonate of soda and ¼ tsp salt together.
- 2
Whisk. Whisk the 2 eggs, then whisk in the 1 tbsp maple syrup, 360 ml buttermilk, 2 tbsp rapeseed oil and 1 tsp vanilla.
- 3
Combine. Quickly whisk the flour mix into the wet ingredients, then fold in the 60 g pecans and 60 g dried cranberries without overworking.
- 4
Heat. Heat a griddle over medium-high heat and brush with butter or oil.
- 5
Cook. Drop 3-4 tbsp batter per pancake onto the hot griddle.
- 6
Flip. When bubbles break through, slide a spatula carefully underneath, as the pancakes are delicate, flip and cook for about 1 min more until brown underneath.
Storage
Serve straight away, or once cool, wrap portions in cling film and freeze in a freezer bag. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
14 g per serving
28 % of the 50 g daily maximum · 56 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- sieve
- large bowl
- medium bowl
- whisk
- rubber spatula
- griddle or large frying pan
- pastry brush
- 60 ml measure
- thin spatula
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 525 kcal |
| Protein | 15.5 g |
| Carbohydrate | 51.2 g |
| of which sugars | 20 g |
| of which free sugars | 14 g |
| Fat | 31.7 g |
| of which saturates | 4.8 g |
| Fibre | 7.5 g |
| Salt | 2.14 g |
Protein per 100 kcal
3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
