As you may or may not know, pancakes are one of my favorite breakfast foods but they often leave me feeling bloated and heavy- no fun. As a result, I have made it my personal mission to create a recipe for healthy pancakes, that aren’t crumbly, and still delicious. And by George, I think I’ve got it!
Healthy pancakes are all over the internet these days and I have tried a few recipes but haven’t been happy with any of them for various reasons- texture being the main one. I found a lot of these healthy pancakes don’t remind me of the pancakes I grew up eating in taste or texture. 😔
Why healthy pancakes?
Part of why I was always left feeling heavy after eating traditional buttermilk pancakes is because they are typically made with all-purpose bleached white flour. For my healthy pancakes, I removed the AP flour and replaced it with whole wheat, coconut, and oat flours. You can find these flours in most large supermarkets. I make my own oat flour at home using my Vitamix. Add uncooked rolled oats to the Vitamix and pulse until they become a powdery consistency.
I have been making a conscious effort to move away from dairy for numerous reasons, one being it sometimes leaves my stomach feeling upset. In this recipe, I have subbed out the buttermilk and used unsweetened plain almond milk instead. Since this recipe uses baking powder and soda as leavening agents they still come out fluffy. 👏🏾👏🏾
Butter and syrup!
I cannot imagine eating pancakes without topping them off with butter and syrup. These two things are a MUST for my pancakes. Moving away from most dairy I have struggled with finding a butter substitute that tastes like butter and is made with healthy ingredients. Enter Miyoko’s Creamery. This is THE BEST non-dairy butter I have tasted and I love it! It is made with coconut oil and tastes like real butter.
You can top your healthy pancakes with maple syrup, fruit, almond butter or any other yummy healthy goodies. The sky’s the limit! Also, check out my traditional Buttermilk Pancake recipe as well. 😋
-Benefits of coconut flour are it is high in fiber, healthy fats, and protein. It is gluten free so good for those with a gluten intolerance. It also has a low score on the glycemic index so not a lot of sugar.
-Benefits of whole wheat flour are it has a lot of fiber because the bran is not separated as it is with all-purpose flour. It is high in Vitamins B, riboflavin, and folate. Also, zinc and iron among other beneficial minerals.
-You can make this recipe vegan by using
- 1/2 cup Whole wheat flour
- 1/4 cup Coconut flour
- 1/4 cup Oat flour
- 1 1/2 cups Unsweetened almond milk
- 1 Egg
- 2 tbsp Melted coconut oil
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Chia seeds
- 1/4 tsp Cinnamon
- Pinch Salt
- Place all of the dry ingredients in one bowl. Then, in a separate bowl add the almond milk, melted coconut oil, and vanilla. While whisking together the wet ingredients add the egg and continue whisking until mixed in.
- Set your electric griddle to 325 degrees F or nonstick pan over medium heat.
- Then add the dry ingredients to the wet and whisk everything together. Stop whisking once the ingredients have been combined. Do not overmix the batter.
- Lightly grease your griddle or pan. Pour the desired amount of batter (this depends on how large or small you like your pancakes).
- I add blueberries directly to the pancakes while on the griddle, if adding any. When small bubbles start to form on the surface of the batter, the edge of the pancake isn’t as wet, and the underside is light-medium brown in color, I flip them.
- When cooked on both sides top with maple syrup or almond butter and more fruit.