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Whole wheat and loctose free Pancakes

  • Author: Nawaï Li
  • Prep Time: 10min
  • Cook Time: 5min
  • Total Time: 15min
  • Yield: 10 pancakes 1x


Delicious whole pancakes without lactose.



  • 80g of semi-refined flour
  • 70 of whole wheat flour
  • 20g of complete cane sugar
  • 330ml of almond milk
  • 1 tbsp of organic rapeseed oil
  • 1 big tbsp of organic coconut oil
  • 2 organic eggs


  1. In a small pan, melt over the coconut oil (low heat). Set aside.
  2. In a big bowl, add flours and sugar. Dig a well in the middle. Add the almond milk, oils and eggs.
  3. Mix gentlely by starting it the center of the bowl then slowly towards edges to avoid formation of flour lumps.
  4. Film in the contact and let cool at least 1 hour (ideally one night).
  5. Oil a frying pan and turn over medium heat, add one ladle of pancake dough and let cook the first side then return and let cook the second. Reserve pancake in a plate.


If your dough seems too thick, don’t hesitate to add a little almond milk. If the dough is too dense, it will be difficult to spread it in the mould. I prefer light and rather thin pancakes.

It is possible to freeze pancakes. (Fold them in 4 and wrap them individually in a baking sheet). Thaw slowly at room temperature.

  • Category: dessert
  • Cuisine: europe


  • Calories: 100% homemade with love

Keywords: pancakes

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