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This recipe was created by my partner on a lazy Sunday morning. These pancakes are made with wholewheat flour but they are still light and fluffy! Serve with any stewed fruit and top with chopped nuts for extra protein and fibre.


  • 200g wholewheat flour

  • 1 tsp baking powder

  • 1 free-range (organic) egg

  • 1/2 tsp salt

  • 1/2 tsp cinnamon

  • 175ml milk (plant milk)

  • 175ml greek plain yogurt

  • Butter or coconut oil


  1. Add all the ingredients in a bowl.

  2. Whisk until the mix  is combined.

  3. Over a medium heat, melt butter or coconut oil in a non-stick pan.

  4. When the pan is hot, pour two tablespoons of the of the mix in the pan.

  5. When the edges look dry and bubbles start to appear and pop on the top surfaces of the pancakes, flip over, about 2 minutes.

  6. Stack up and serve with live yogurt, stewed apple and chopped




For personalised nutritional advice, recipes and meal plans get in touch today to organise your consultation with registered Nutritional Therapist Amie. Butler DipION, mBANT, CNHC.

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