Good for You Pancakes
Start your morning right with these hearty and wholesome "Good for You Pancakes" that strike the perfect balance between delicious and nutritious. Made with a nutrient-packed blend of rolled oats and whole wheat flour, these fiber-rich pancakes are naturally sweetened with a ripe banana and a touch of pure maple syrup. Infused with warm cinnamon and vanilla for a comforting flavor, the batter comes together effortlessly with pantry staples like almond milk and an egg. Perfectly fluffy yet wholesome, these pancakes are finished on a lightly greased skillet until golden brown, delivering a satisfying stack that's ideal for a healthy breakfast or brunch. Serve them warm with your favorite toppings—think fresh fruit, creamy yogurt, or a drizzle of syrup—for a guilt-free treat that’s as nourishing as it is tasty. Whether you're looking for a high-energy start to your day or a kid-friendly meal, these pancakes deliver on all fronts!
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Recipe Information
Ingredients
- 1.5 cups rolled oats
- 0.5 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 1 large ripe banana
- 1.25 cups unsweetened almond milk (or milk of choice)
- 1 large egg
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon cooking oil or butter for greasing the pan
Instructions
Add the rolled oats to a blender or food processor and blend until they become a fine oat flour.
In a large mixing bowl, combine the oat flour, whole wheat flour, baking powder, ground cinnamon, and salt. Whisk to evenly distribute the ingredients.
In a separate bowl, mash the ripe banana until smooth. Add the almond milk, egg, maple syrup, and vanilla extract. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be slightly thick; if it seems too thick, add an additional tablespoon or two of almond milk to reach the desired consistency.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking oil or butter.
For each pancake, pour about 1/4 cup of batter onto the skillet. Use a spatula to spread the batter slightly into a circular shape, as it may not spread on its own.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, yogurt, or an additional drizzle of maple syrup.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 33.7 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 726 mg | 56% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1598 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
