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Apple and Cinnamon Pancakes with wholemeal flour

Wholemeal apple and cinnamon pancakes

Treat your family with these super simple wholemeal apple and cinnamon pancakes. Leftovers? These pancakes can be frozen and reheated.


Serves: 4 serves

Number of ingredients: 9 ingredients

To prep: 10 mins prep

To cook: 5 mins cook

Difficulty: easy

Nutrition per serving

  • Energy: 1069kJ

  • Protein: 11.6g

  • Carbohydrate: 41g

  • Fat (total): 3g

  • - saturated fat: 1.2g

  • Fibre: 5.8g

  • Sodium: 339mg


1 cup wholemeal self-raising flour

1/2 teaspoon cinnamon

1 tablespoon soft brown sugar

1 egg lightly beaten

1 cup skim milk

2 drops of lemon juice

2 Granny smith apples, peeled, cored & grated

1 banana, finely sliced (to serve)

1 cup low fat natural yoghurt or some fresh fruit or canned pie apple to serve (to serve)


  1. Mix flour, spice, and sugar in bowl.
  2. Add 2 drops of lemon juice to milk and let sit for 1–2 mins. This makes buttermilk and you will get extra fluffy pancakes.
  3. Whisk together egg and milk until well combined.
  4. Combine egg mixture with flour mixture and stir until smooth. Add grated apple, and stir well again.
  5. Heat a non-stick frypan over medium heat, drop a spoonful of the mixture into the pan. Cook until bubbles begin to appear on top, then flip. Cook until golden brown. Repeat until all the mixture is finished.
  6. Serve with fresh sliced banana, or canned pie apple, and a dollop of low fat natural yoghurt.

Tip:  If you have run short on eggs then substitute ¼ cup of soda water for 1 large egg.