Fluffy, check! Moist, check! Nutritious, check!
These pancakes are so amazing, you won't believe that they are healthy. This recipe utilizes whole grains, in the form of oats, fruit for fiber, eggs and yogurt for protein, and coconut oil for overall nutrition. You can adapt them to be gluten-free, vegan, or vegetarian easily. The ones pictured here are gluten-free.
Homemade Healthy Pancakes RecipeDry Ingredients
1 cup oatmeal (use gluten-free whole rolled oats)
1 cup flour (I use gluten free flour from Trader Joe's)
2 tsp baking powder
1/2 tsp salt
Wet Ingredients
2 ripe bananas or 1 cup apple sauce
2 eggs (if you're vegan omit these, the bananas or apple sauce will do the same job)
3/4 cup milk (I use almond)
3/4 greek yogurt (I use coconut greek yogurt, you can find it at Whole Foods)
1/4 cup of coconut oil
Wet Ingredients
2 ripe bananas or 1 cup apple sauce
2 eggs (if you're vegan omit these, the bananas or apple sauce will do the same job)
3/4 cup milk (I use almond)
3/4 greek yogurt (I use coconut greek yogurt, you can find it at Whole Foods)
1/4 cup of coconut oil
1 Tablespoon maple syrup (optional)
1 tsp vanilla extract
1 tsp almond extract
To prepare these:
1 tsp vanilla extract
1 tsp almond extract
I used my Vitamix blender, but you can also use a food processor. First, I blended the oatmeal until it made a fine powder. Then added in the other dry ingredients. Next, in a bowl I mashed the bananas and combined all the wet ingredients. Then, also in a bowl, I combined the wet and dry ingredients being careful not to overmix.
To cook these:
Heat your pan or griddle on medium to medium high heat. When a drop of water evaporates quickly you will know it is hot enough. Pour your mixture onto the pan and monitor your pancakes closely. When the top is full of bubbles, and the edges begin to firm up, flip them. If it is hard to flip them, they may not be ready. Once flipped, cook for only about 30 more seconds.Continue the process until you're out of batter, or save the batter for the next day. I wouldn't go beyond two days though.
Tip: I like to double or even triple the dry ingredients, and keep them on hand to make the next batch even easier to whip up.
Next, sit down, give thanks, and grub!
XOXO,
Riss
Questions? Comments? Suggestions? Share them below!
To cook these:
Heat your pan or griddle on medium to medium high heat. When a drop of water evaporates quickly you will know it is hot enough. Pour your mixture onto the pan and monitor your pancakes closely. When the top is full of bubbles, and the edges begin to firm up, flip them. If it is hard to flip them, they may not be ready. Once flipped, cook for only about 30 more seconds.Continue the process until you're out of batter, or save the batter for the next day. I wouldn't go beyond two days though.
Tip: I like to double or even triple the dry ingredients, and keep them on hand to make the next batch even easier to whip up.
Next, sit down, give thanks, and grub!
XOXO,
Riss
Questions? Comments? Suggestions? Share them below!
Posts
Pancakes are healthy and scrumptious. I love to relish these.
ReplyDeleteYes, they are so good! Let me know if you try them!
ReplyDeleteMarissa! So good to find you on the web promoting healthy living! I live in a primarily vegan household these days and am always searching for the best pancake recipes to accompany my (self-proclaimed) amazing homemade tempeh bacon. This looks fantastic! (Aren't you glad overcooked goat meat is no longer a staple in our kitchens?) Stay well my friend, Rebecca
ReplyDelete