We love these fun and pretty Funfetti Panackes created by Esther Schultz from the Family Food Forum. All those lovely sprinkles are sure to brighten any child’s breakfast. While they look fun they also have a healthy secret: they’re made with wholewheat flour for just a bit of added goodness. Esther shares her recipe below.
Inspired by my daughter’s love of sprinkles, I decided to make some fun but healthy pancakes for my children’s weekend breakfast. So I tweaked my recipe for wholegrain pancakes and came up with these delicious, fluffy, Funfetti Pancakes, with a pop of rainbow sprinkles.
These pancakes are made with wholewheat flour, which gives them a slightly richer flavour than using plain flour. It also increases their fibre, vitamin and mineral content, because all the goodness in the grain is retained, unlike plain flour where all the nutritious parts are stripped away.
For this recipe I used coconut oil instead of butter, which gave the pancakes a slight hint of coconut flavour – perfect for my coconut-obsessed family. And while I am not yet fully on board with the coconut oil craze (I don’t bathe in it, drink it, or use it for teeth pulling), I do like to include a little of it in my diet
Current research suggests that, while coconut oil contains a high amount of saturated fat, our bodies might metabolize it differently to animal sources of saturated fat. In addition, the word on the (peer-reviewed scientific) street is that coconut oil does all kinds of wonderful things for our bodies. However, the research is still in the early stages, so I prefer to adopt my usual strategy of ‘everything in moderation’ – just in case.
Makes 6 to 8 pancakes.
- 150g wholewheat flour
- 240 ml milk
- 1 Tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1 egg
- 2 Tbsp melted coconut oil
- 1/3 cup of rainbow sprinkles (about 40 to 50g)
- Combine the milk and vinegar in a bowl and let it sit for a few minutes to curdle (essentially, you are making buttermilk).
- In a large bowl combine the flour, sugar, baking powder and soda, and salt.
- In a separate bowl whisk together the egg, coconut oil, and milk/vinegar mixture.
- Pour the wet mixture into the dry ingredients, add the sprinkles, and stir until just mixed (don’t over mix or you will get tough pancakes).
- Heat a frying pan over a medium heat, add a touch of oil, and pour about a soup ladle of batter per pancake onto the heated pan. Once bubbles start to surface, flip the pancake onto its other side and cook for another minute or so, until both sides are lightly brown.
- Serve with banana, maple syrup, jam, cream cheese, or any other topping of your choice.
Esther Schulz is the founder of Family Food Forum – a website dedicated to “a sane approach to modern eating”. She is currently working towards her Master of Science degree in nutrition and dietetics, with the goal of becoming a Registered Dietitian Nutritionist. Raised in Jersey, she practised law in London for 5 years before moving to Los Angeles where she now lives with her husband and two children.