Pancakes – need I say more!?  I adore this recipe for a weekend breakfast and the fact that it’s made using whole wheat flour and oats, which ensures I step into the weekend on the right foot.  They also make for a great snack and work well in the school lunch box.
Makes 10 small pancakes


¾ cup wholemeal flour

¼ rolled oats

1 egg

1 cup milk

½ TSP baking powder

½ TBS brown sugar

¼ TSP baking soda

Spray extra-virgin olive oil (optional)


In a large mixing bowl, whisk together the egg and milk.

Add in all the dry ingredients, mixing well until combined.

Heat up a large non-stick fry pan and pour in small scoops of the pancake batter (you may like to use the spray oil to prevent sticking).

Cook for a minute or so, until you see small bubbles forming on the surface.

Flip the pancakes over with a spatula and cook for a further minute on the other side.

Serve with delicious toppings.  We’ve used fresh strawberries, natural yoghurt, a drizzle of honey and a scattering of sunflower seeds.