Whose kids don’t love pancakes?? (OK, trick question...)
Team Tenina member Sarah's kids do love pancakes, so about once a week they make them as a treat for breakfast. This is hands down their favourite pancake recipe. It is quick, easy, tasty, sugar-free, wheat-free and makes a multitude of light and fluffy pancakes - thin the batter down with more milk if you wish for a thinner consistency but we are pretty sure you will love them either way! Enjoy!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 500 Grams spelt flour (white, wholemeal or a combination)
- 1 Tablespoon baking powder
- 1/2 Teaspoon fine sea salt
- 600 Grams milk
- 60 Grams Butter room temp BUY
- 1 Teaspoon vanilla bean paste
- 2 large eggs
- Coconut butter and/or butter for frying
Place flour, baking powder and salt into Thermomix bowl and mix 10 sec/speed 5.
Add milk, butter, vanilla and eggs and mix 10 sec/speed 5.
Scrape down sides of bowl and mix further 5 sec/speed 5.
Heat a heavy based or non-stick frypan on medium heat. Melt a couple teaspoons of coconut oil/butter in the pan then dollop pancake mix into hot frypan (I use a 1/3 measuring cup to measure the batter into the pan).
Once the pancake batter is in the frypan, adjust temperature as necessary. Only flip the pancakes after little bubbles have formed in the middle of the pancakes and the edges of the pancakes are beginning to brown. Fry the other side until golden brown, then place into an insulated serving bowl until ready to serve.
Serve with butter, fresh or frozen berries, maple syrup and cream.
This recipe makes a large quantity of pancakes so perfect for feeding a crowd. These pancakes store well in the fridge in an air tight container for a couple of days so can be reheated and eaten later, or eaten cold with butter and jam. Great for lunchboxes.
Apple Cinnamon Pancakes - After mixing dry ingredients set them aside, then chop 2 cored and quartered apples and a handful of pecans 5 sec/speed 5. Add 2 tsp cinnamon, then add back to the bowl the dry ingredients and continue the recipe as above.
Blueberry Pancakes - After measuring the batter into the frypan, quickly drop a few blueberries into each pancake. Also works well with sliced banana.
Dairy Free - substitute the milk for milk of your choice and use macadamia oil or light olive oil instead of the butter.