The idea for these wholemeal pancakes came about after discovering I had an unopened bag of wholemeal plain flour in my cupboard, which I must have got with the intention of making wheaten bread – something I love to bake for my supper club. I know I could use it up in any manner of cakes and bakes but I thought I would try something different this time.
As we aren’t too far away from Pancake Day, I thought I’d get flipping and stacking – American style. My plan was to combine coffee and bananas. I decided upon caramelised bananas and espresso butter instead of the regular maple syrup/ sugar and lemon combo. The flavours are divine together, especially if you scatter over some little pieces of walnut for added crunch but pecans would work equally well if not better.
After playing around and researching thoughts and ideas on how to make light and fluffy wholemeal pancakes rather than tough, dry and stodgy slabs of batter I discovered this recipe which works an absolute treat. The pancakes are simple to prepare and a very good texture so I will be flying through my wholemeal flour now rather than leaving it to lurk at the back of the cupboard.
Another good idea for using up any of the excess espresso butter is to spread it onto warm toast and top it with sliced bananas for breakfast or use it as a topping for muffins, cupcakes or loaf cakes. It’s as addictive as Moose Maple butter which is one of my favourite things in the world to eat. The perfect coffee lovers butter, full fat and worth it 😉
Here are some more delicious pancake stacks for you to enjoy:
Pumpkin pancakes with chilli fried broccoli – Thinly Spread
Fruity mini pancake stackers – Eats Amazing
Sweet potato pancakes – Munchies & Munchkins
Kefir kale pancakes – Tin & Thyme
Maple pecan banana pancakes – The Veg Space
Bakewell tart pancakes – Emily’s Recipes and Reviews
Chocolate & lemon curd pancakes – Tinned Tomatoes
Banoffee pie pancakes – Penne for your Thoughts
Cornmeal pancakes – Casa Costello