Psyllium Husk Wholemeal Pancake

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Yield : 16 pancakes (6cm diameter)

Freezer Friendly : Yes

This round, using the fluffy raw wheat germ pancake recipe, i replace portion of the all purpose flour with wholemeal flour and replace raw wheat germ with psyllium husk for a boost of fibre. 

Ingredients:

3 eggs

35g brown sugar

1 tsp honey

1/2 tsp baking powder

80g all purpose flour

40g wholemeal flour

2 tbsp psyllium husk (Optional)

50g fresh milk

10g pomace olive oil

Steps:

1) Crack egg, add sugar and honey. Beat with electrical mixer for 3 minutes.

2) Fold in sifted baking powder and flour using spatula.

3) Turn non-stick wokto low heat.

3) Add psyllium husk, milk and oil into mixture, use folding motion to mix well.

4) Use a big spoon (about 3 tbsp)drop batter onto centre of wok slowly from distance of 2 inches, let the batter spread into circle naturally.

5) When bubbles are seen ( about 40 seconds), flip the pancake to the other side. You will see the pancake rise (Do not flip/touch the pancake at this point). After 40 seconds, flip the pancake to see if it's cook, it should have the same colour as the other side.