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Three ways with grain and bean wholewheat pancakes

You’ll never get bored with these wholewheat pancakes! Made from a homemade grain and bean base, you can enjoy these three different ways.


For the grain and bean base
2 cups cooked brown rice
2 cups cooked barley
2 tins butter beans, drained
2 cups cooked red sugar beans
For the wholewheat pancakes
1½ cups grain and bean base
1½ cups buttermilk
1 cup wholewheat flour
3 eggs
1 tsp salt

For the grain and bean base
1. Mix all of the ingredients together.
For the wholewheat pancakes
1. Add the grain and bean base, buttermilk, flour, eggs and salt to a food processor. Blend until smooth.
2. Heat some oil in a pan over medium heat. Spoon in ladlefuls of batter and cook for 8 minutes on each side, until golden and cooked through. Repeat with the remaining batter.
3. Allow to cool, pack in an airtight container and freeze for up to 2 weeks.
4. Serve with either: salsa, corn, coriander and red onion; peanut butter and fresh berries; or cheese and bacon.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto //

Breakfast is served! Get another delicious variation with these savoury banana pancakes.

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