These Healthier Pancakes are so much better for you than regular ones. Full of yummy flavors, you're going to love this good-for-you breakfast recipe.
Is anything better than homemade pancakes in the morning? If you love pancakes, then this recipe for Healthier Pancakes is going to wow you. So tasty and delicious, but with healthy ingredients, less sugar, and dairy-free. You don't have to feel guilty about taking seconds of this scrumptious dish.
One of the reasons pancakes are often bad for you is that they use a lot of all-purpose white flour and refined sugar, not to mention the syrup. But this recipe calls for healthier ingredients, like whole wheat flour, flax and chia seeds, and oats. The pancakes give you a good dose of vitamins, minerals, fiber, and healthy fat. I promise that once you try this recipe, you won't want to go back.
Video Tutorial
Main Ingredients
- Milk. Use plant-based milk or regular milk. I like making these pancakes with oat milk.
- Flour. A combination of regular and whole wheat flour is best. Or you can also choose to use either one if you prefer.
- Grains. Oats, ground flax seeds, and chia seeds.
- Eggs.
- Lifting agents. Baking powder + baking soda.
- Oil. Coconut, avocado, grapeseed oils are the best here. Melted butter can also be used.
- Sugar and Salt.
How to Make Healthier Pancakes
1. In a small dish, mix together the oat milk and oats, and set aside (the oats will start to soften as we work on the rest).
2. In a separate dish, whisk the eggs and set aside.
3. In a medium mixing bowl, combine the all-purpose and whole wheat flour, chia seeds, flax seeds, sugar, salt, baking powder, and baking soda. Mix everything together well.
4. To that, add the milk/oat mixture, eggs, and coconut oil. Whisk the batter gently until no lumps remain.
5. Heat up a non-stick skillet over medium heat. Using a ½ cup as a measure, scoop the batter onto the skillet.
6. In about 1-2 minutes, you should see bubbles appear. Flip the pancake over and fry for another minute. Repeat this step with the remaining batter. You should have about 6 pancakes.
How to Store These Pancakes
Because these pancakes use perishable ingredients, it's best to store them in the refrigerator. They should stay fresh in an airtight container or ziplock bag for up to 5 days.
Can I Freeze Them?
Yes, you can! These Healthier Pancakes can freeze very well. Just separate each one with a layer of wax or parchment paper and slip them into a ziplock freezer bag. They can stay fresh in the freezer for up to 2 months.
When you are ready to reheat them, just take out the ones you want and allow them to defrost in the refrigerator overnight. You can either warm them in the microwave or in a skillet on the stove top. The skillet will give you a crisper outside though.
Add-ins for Healthier Pancakes
These pancakes are so tasty, but feel free to tweak the recipe and add some of your favorite things. Here are a few suggestions:
- Fruit. Blueberries, raspberries, strawberries, and banana slices would work great.
- Protein. Greek yogurt, walnuts, and almond slivers will all give your breakfast a protein boost. Peanut or almond butter is also yummy.
- Toppings. Jam/preserves, maple syrup, agave syrup, and honey are tasty ways to enjoy a stack of these pancakes.
What to Serve them with
These Healthier Pancakes can be eaten for breakfast or a snack (or even dinner if you feel like it!). You can serve them with fresh fruits and berries, syrup or slather them with almond butter for a pancake sandwich. While they taste great solo, you might also enjoy them with a side of eggs, bacon, sausage, or hash browns.
However you decide to serve them, I hope you'll enjoy these delicious Healthier Pancakes as much as we do. They have so much more flavor and texture than regular pancakes, and they are versatile enough that they can be tweaked to fit almost any taste. And despite being healthier, kids love them, too! So, enjoy them as is or add in your favorites for a truly satisfying and wonderful breakfast experience.
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Healthier Pancakes
Ingredients
- 1 ¾ cup oat milk or other milk
- ½ cup oatmeal
- 2 eggs
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup ground flax seeds
- ¼ cup chia seeds
- 1 tbsp. sugar
- ¼ tsp. salt
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ cup melted coconut oil
- fresh berries and maple (or agave) syrup for servings
Instructions
- In a small dish, mix together the oat milk and oats, and set aside (the oats will start to soften as we work on the rest).
- In a separate dish, whisk the eggs and set aside.
- In a medium mixing bowl, combine the all-purpose and whole wheat flour, chia seeds, flax seeds, sugar, salt, baking powder, and baking soda. Mix everything together well.
- To that, add the milk/oat mixture, eggs, and coconut oil. Whisk the batter gently until no lumps remain.
- Heat up a non-stick skillet over medium heat. Using a ½ cup as a measure, scoop the batter onto the skillet.
- In about 1-2 minutes, you should see bubbles appear. Flip the pancake over and fry for another minute. Repeat this step with the remaining batter. You should have about 6 pancakes.
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