Clean Eating American Pancakes, the perfect Saturday morning treat. Whilst these are simple and easy to make, they are reserved for occasional Saturday morning cooking only, in my house! However, you can make up a big batch and pop them in the fridge or freezer ready for reheating in the toaster throughout the week, now that is a treat!
My sister and I ate a lot of real American pancakes at sleepovers with our American friends. They were amazing, warm, fluffy and sweet. Mmmmm…..! Now, I would be lying if I told you that these tasted exactly the same. They have no added sugar and are a little more dense than the originals but I love them all the same and so does my family. My biggest boy asked for 5ths this morning!
You can top them with anything you like, we had them with honey and raspberries this morning but you could also try;
Banana and Honey
Banana and Almond Butter
Strawberries and Banana
Peanut Butter and Banana
Blueberries and Maple Syrup
Fresh Fruit Salad
The possibilities are endless.
Do you like this recipe? Like The Kitchen Sheds Facebook Page for more Clean Eating Recipes delivered to your newsfeed!
Helpful Tip: All milk consistencies are different, but for this recipe you are looking for a nice thick batter.
Clean Eating American Pancakes
- Yield: 15 Pancakes
- Ready In:
Clean Eating American Pancakes, the perfect Saturday morning treat.
- 250 grams Self Raising Wholemeal Flour
- 2 Whole Eggs
- 300 ml Milk of choice I use Organic Whole Milk
- 1/4 teaspoon Oil of choice I use coconut oil these days
- Place the flour into a large mixing bowl and make a well in the middle.
- Add the eggs into the center of the well and whilst whisking from the middle, slowly pour in the milk until the mixture is thoroughly combined.
- Place a little oil in a non stick frying pan and heat on a medium heat.
- Keep the heat on medium and pour around 3 Tablespoons of mixture into the middle of the frying pan. (I used just under a 1/4 cup measurement)
- The first pancakes always seems to take a little longer to cook but they speed up as you go on.
- You will know the pancake is ready to be turned when little air bubbles are forming in the batter and the outer edge is starting to cook and changes colour slightly.
- Use a spatula to lift the pancake up a little so you can see if it is cooked underneath.
- If its ready, flip it over and cook on the other side.
- Once you can see the pancake is cooked by checking underneath again, pop it onto a plate and serve.
- Continue to cook the rest of the batter, being sure to give the mixture a stir in between each one. You can add more oil to the pan if you need to but I usually find that a non stick pan is enough by itself.
- Once cooked, serve with fresh berries and pure maple syrup or honey.