Wattleseed & Cinnamon Pancake / Waffle Recipe

Wattleseed & Cinnamon Pancakes or Waffles

The perfect start to the day… or anytime during the day to be honest!

Our Wattleseed & Cinnamon Pancake and Waffle Recipe uses our freshly stone-milled whole wheat direct from our farm, and results in a super nutty, crispy pancakes and waffles perfect for a weekend brunch!

Topped with real Maple Syrup, fresh fruit and Greek Yoghurt this breakfast is irresistible!


  • 1.5 cups of our Wattleseed & Cinnamon Pancake/Waffle Pre-Mix
  • 1 egg
  • 1/4 cup Olive Oil
  • 3/4 cup Whole Milk (use more for thinner pancakes)
  • Butter and Olive Oil for greasing the pan


  • Add the egg to a medium sized mixing bowl and whisk.
  • Add the olive oil and milk to the egg and whisk again to combine.
  • Add the Wattleseed & Cinnamon Pancake/Waffle Pre-Mix to the bowl and mix until just combined.
  • Leave to stand for 5 minutes- as the wheat absorbs the liquid you may need to add more depending on the thickness you prefer for pancakes!
  • Preheat a fry pan or waffle iron to a medium heat and grease with butter/olive oil or spray oil for waffle makers. (If using a waffle iron set to a medium/high heat)
  • Add a dessert-sized spoonful of the batter to the pan or iron. (and close if using a waffle iron!)
  • Cook for 1-2 minutes, until you see small bubbles on the top of the pancake. (Waffle irons usually have a light that indicates its readiness!)
  • Flip the pancakes and cook for another minute on the other side until the underneath is golden.
  • Serve with pure maple or agave syrup, fresh berries, Greek yoghurt and enjoy!