Wholewheat silver dollar bergamot tonka bean pancakes with just 7 ingredients are healthy, wholesome and fluffy. Bursting with the flavor of tart bergamot lemon and rich and nutty tonka bean.
These Wholewheat silver dollar bergamot tonka bean pancakes have us dreaming about the weekend. For us, weekends are all about sleeping in, leisurely mornings and delicious brunches.
We love everything wholewheat and replace white flour with wholewheat flour in pretty much every recipe. These wholewheat silver dollar bergamot tonka bean pancakes are a healthier version of mini pancakes. They are quick and easy to make and you need just 5 core ingredients + 2 extras for flavaaa. Gather wholewheat flour, baking powder, milk, an egg, butter, a bergamot lemon and a jar of tonka beans and you’re ready to go!
I realize that it may be a little more difficult to find bergamot lemons. We really love them and are lucky enough to find them in our local farmer’s market here in Paris but you can use a regular lemon in the recipe too. If you do have the chance to use a bergamot lemon, we highly recommend it. These little Italian lemons have a lovely, strong scent and add a really delicious and concentrated lemon scent and flavor to the mini pancakes. If you cant find them locally, then a trip to France or Italy may be in order!
We developed this recipe a couple of months ago on a whim. We were having a lazy morning and were tempted to try a new kind of mini pancake. We were so happy with how it turned out. Rich wholewheat flour, a lemon tanginess and a nutty flavor thanks to the tonka bean makes this a perfect go-to recipe for weekend mornings when you want to make something special and delicious.
You could absolutely add your own spin to this recipe. If you do, here are some of our recommendations :
- Again, a regular lemon will absolutely be able to replace a bergamot lemon, although we recommend using a bergamot lemon if you can.
- Add honey into the batter. This will make your pancakes slightly sweeter and add even more nutrients. Honey is a fabulous source of unprocessed sugar energy so it’s a great idea to eat it in the mornings.
- Toss in some berries. This recipe would be absolutely delicious with some fresh raspberries or blueberries tossed in. Fresh berries would add some antioxidants and make this recipe extra yum.
- If you don’t have access to tonka beans, you could use cinnamon instead. This will give you a spicier flavor.
- Add dark chocolate to the pancakes. This will add a decadent richness to your pancake recipe.
Looking for more breakfast recipes?
Tools used for this recipe :
- Organic tonka beans : these are organic and add so much delicious flavor!
- Grade A organic maple syrup : we recommend Grade A organic maple syrup for the best taste.
- A large glass bowl : this is our favorite. We use it for everything!
- A whisk : we love this one from De Buyer.
- Professional lemon grater : this is the best one.
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- 1 cup of wholewheat flour
- 2 tsp of baking powder
- ⅓ of tonka bean
- Zest of 1 bergamot lemon
- ⅔ cup of milk
- 1 egg
- 2 tbsp of unsalted butter
- 2 extra tbsp of butter (1 for the frying pan and 1 to put on the pancakes)
- Maple syrup (to serve)
- Mix flour, baking powder and grated tonka bean in a large bowl.
- Pour in a ⅓ of the milk and whisk.
- Pour the rest of the milk in, little by little and continue to whisk quickly.
- Whisk the egg in another bowl, pour it into the mixture and continue to whisk.
- Put 2 tbsp of butter in a pan and heat on high heat until the butter is lightly brown.
- Pour the butter into the mixture and whisk.
- Add the bergamot lemon zest and whisk.
- Put a tablespoon of butter into a frying pan and heat on medium heat.
- Remove the butter using a paper towel once the butter has melted.
- Add a spoonful of pancake batter to the frying pan, repeat 4 times (to make 4 pancakes).
- When the batter starts to have little holes in it, flip the pancakes over using a spatula.
- Heat for one more minute and remove from the pan.
- Rub the pan with the same paper towel you used earlier to cover the pan with a fine layer of butter again.
- Continue the same steps to make 20 pancakes.
- Serve with butter and maple syrup.
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