Description
Discover how to enjoy a classic breakfast favorite responsibly! This recipe for healthier pancakes uses whole grains and reduces sugar, offering a more nutritious way to satisfy your craving without guilt.
Ingredients
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1 cup whole grain flour (or oat flour)
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1 tbsp natural sweetener (e.g., maple syrup or honey)
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1 egg (or flax egg for vegan)
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1 cup milk (or plant-based alternative like almond or oat milk)
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1 tsp baking powder
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Pinch of salt
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Optional add-ins: 1/2 cup mashed banana, berries, or a scoop of protein powder
Instructions
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In a large bowl, whisk together the whole grain flour, baking powder, and salt.
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In another bowl, beat the egg and then mix in the milk and natural sweetener.
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Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing. Gently fold in any optional add-ins like berries.
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Let the batter rest for 5 minutes. Preheat a non-stick skillet or griddle over medium heat.
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Lightly grease the cooking surface with a small amount of oil or butter.
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Pour 1/4 cup of batter for each pancake onto the skillet.
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Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown.
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Serve immediately with healthy toppings.
Notes
Healthier Choice: Using whole grain flour increases fiber, which helps with digestion and provides sustained energy.
Sugar Swap: Natural sweeteners in the batter and fresh fruit on top drastically reduce added sugar compared to traditional recipes and syrup.
Boost Protein: Stir a scoop of protein powder into the batter or serve with a side of Greek yogurt to make this a more balanced meal.
Storage: Leftover pancakes can be cooled, stored in an airtight container in the refrigerator for up to 3 days, and reheated in a toaster.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle/Frying Pan
- Cuisine: American