31 January


Who doesn't love pancakes? In this integral version with whole wheat they are even tastier!


For pancakes:

  •  5 tablespoons of whole wheat flour
  •  1 teaspoon of cream of tartar or baking powder
  •  1 tbsp sunflower oil
  •  vegetable milk to taste (about 1 glass)

For sunflower butter:

  •  toasted sunflower seeds Cerreto to taste
  •  a pinch of salt
  •  water and sunflower oil (optional)

For the filling:

  •  maple syrup to taste

Sift flour and cream of tartar, add 1 tablespoon of oil and vegetable milk just enough to obtain a firm batter (whole-wheat flour will need more liquid than the refined one).

Heat a non-stick or previously oiled pan and spoon the mixture in a circular shape to obtain the pancakes. Cook on both sides until golden brown.

Blend the sunflower seeds in a powerful blender to obtain a cream. It is possible to help with a little water and a teaspoon of sunflower oil to obtain a smoother and lighter cream.

Season the pancakes with sunflower butter and maple syrup.