Wholegrains are an excellent source of fibre and B Vitamins (for energy release). Wholegrains can also help to control blood sugar level for a steady energy level throughout the day...helping prevent that mid-afternoon slump. Examples of wholegrain foods include oats, buckwheat, quinoa and brown rice, all of which are so easy to incorporate into any meal of the day. Here's a recipe incorporating two of my favourite grains to make up a yummy and satisfying breakfast.
Number of Servings: 4 pancakes
Ingredients:
60g buckwheat flour
100g oat flour
Pinch salt
1 tsp baking powder
1 tbsp ground flaxseed
300ml soy milk
1 tbsp apple cider vinegar
1 tsp vanilla extract
Optional Toppings:
Maple syrup
Soy yogurt
Dash of cinnamon
100% peanut butter
Mixed berry compote
Method:
In a mixing bowl, combine flour, salt, baking powder and flaxseed.
In another bowl, combine all wet ingredients: soy milk, apple cider vinegar and vanilla extract.
Add wet ingredients into dry ingredients and mix together with a wooden spoon until smooth.
Rest batter for 5 mins and then transfer about half a cup onto a non-stick pan. Flip pancake when the top begins to bubble and cook until a golden colour.
Enjoy with your favourite toppings. I topped mine with peanut butter, plain soy yogurt, banana and mixed berry compote (melted frozen berries)
