Mini multigrain pancakes with berries and yoghurt

RECIPE: Mini multigrain pancakes with berries & yoghurt

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Feed your mind and nourish your gut. Plates of mini pancakes made with a mix of grains and topped with your favourite berries, creamy yoghurt, flaked nuts and golden maple syrup - you can’t say no to that!

Pancakes can often be thought of as nutrition-less, sugary treats unfit for a sustaining breakfast meal. Well not anymore. These mini pancakes are delicious, wholesome and contain all the ingredients you need for a smiling mind and healthy body. 

A diet rich in grains, healthy fats and probiotic foods has been shown to boost mood and support digestive health. And the two are interlinked with your gut health linked to your mental wellbeing. So, it’s important to feed both. 

These mini pancakes do just that with four different types of grains, eggs and almonds for healthy fats and probiotic yoghurt. 

Whip a mini multigrain pancake plate up for weekend brunch, make them ahead to grab and go for work or even serve them as dessert with banana, cacao nibs and toasted coconut on top.

Vegetarian

Makes 24 mini pancakes - or 4 plates  

Ingredients

  • 1 cup spelt flour
  • ¾ cup all-purpose flour
  • ½ cup coarse cornmeal
  • ¼ cup rolled oats
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 cup probiotic-rich plain yogurt
  • 1 cup plant-based milk of your choice
  • 3 eggs
  • ¼ cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tbs honey or maple syrup
  • Extra butter or coconut oil, to cook

Toppings

  • Berries of your choice, fresh or frozen then thawed
  • Banana chopped into slices
  • Flaked almonds
  • Probiotic-rich plain yoghurt to serve
  • Honey or maple syrup

How to make

  • Heat your oven to 150°C and line a tray with baking paper
  • Combine spelt flour, all-purpose flour, cornmeal, rolled oats, salt, baking soda and cinnamon in a bowl. In a separate bowl, whisk together the plain yoghurt, eggs, coconut oil and honey. Pour the wet mixture into the dry mixture and mix until just smooth
  • Heat a large fry-pan on the stove over a medium-low heat. Once the pan is warm, add the butter or coconut oil to the pan and then dollop 6 heaped tablespoons of batter into the pan to make 6 mini pancakes. Cook the pancakes for around 2 minutes, flipping half way through until both sides are golden. Once done, transfer the cooked pancakes to your prepared baking tray and place them in the oven to keep warm. Continue to cook the pancakes in batches until all the batter is gone
  • Once you’re ready to go, build your pancake plates by placing 6 pancakes on each plate. Then add dollops of yoghurt, a generous serve of berries and a sprinkle of granola for crunch for each and finish off with a drizzle honey or maple syrup if you feel like it. Then, tuck in!

Roberta's tips

  • Store any cooked pancakes in an airtight container the fridge for up to 3 days. Or freeze them in an airtight container for 1 month. Thaw before heating
  • Feel free to mix up the toppings to suit your taste and mood