My Health Partner Logo
Heart Failure

Wholemeal pancakes

Wholemeal pancakesimage
image showing recipe preparationPreparation timeelementPreparation time10 min
image showing recipe preparationCooking timeelementCooking time15 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromNorth America


 160 g of T110 organic wholemeal flour
 30 cl semi-skimmed milk (soya, oat or almond)
 1 sachet of baking powder
 1 egg
 1 pinch of salt
 1 tablespoon neutral oil for cooking


 In a bowl, mix the flour, salt and baking powder.
 Add the milk and egg.
 Mix with a whisk until a smooth pancake mixture is obtained.
 Heat a frying pan with a little oil, pour in a little pancake mixture with a ladle and cook the pancakes. Turn them over as soon as bubbles appear on top and once cooked, simply enjoy.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
213.7 Kcal 30.0 g 1.4 g 5.9 g 0.9 g 0.1 g 3.7 g 78 g

The nutritionist's advice:

Wholemeal flour is preferable because it contains more fiber. These delicious pancakes, emblematic of American cuisine, are to be enjoyed for breakfast with fruit and dairy products. For more delicacy, drizzle a dash of agave syrup on top. It has very high sweetening power and a low glycemic index.