Healthy Pancakes
Start your day off right with these fluffy and flavorful Healthy Pancakes, a guilt-free breakfast favorite loaded with wholesome ingredients. Made with a blend of rolled oats and whole wheat flour, these pancakes are rich in fiber and packed with natural goodness, while ground cinnamon adds a warm, cozy touch. Sweetened lightly with pure maple syrup and brought to life with creamy almond milk and a hint of vanilla, this recipe is the perfect balance of nourishment and indulgence. The batter comes together quickly, making it ideal for busy mornings, and the pancakes can be topped with fresh berries or sliced bananas for a burst of natural sweetness. Whether you’re looking for a protein-boosted start or a family-friendly breakfast idea, these easy, heart-healthy pancakes are sure to become a mealtime staple. Perfect for clean eating and meal-prepping, they’re as delicious as they are nutritious!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk (or milk of choice)
- 1 piece Large egg
- 2 tablespoons Pure maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Coconut oil (melted) or olive oil
- Fresh berries or sliced bananas (optional, for topping)
Instructions
In a blender, combine the rolled oats to make a fine oat flour. (Or use store-bought oat flour if preferred.)
In a medium-sized mixing bowl, whisk together the oat flour, whole wheat flour, baking powder, ground cinnamon, and salt.
In a separate bowl, whisk together the almond milk, egg, maple syrup, vanilla extract, and melted coconut oil.
Pour the wet ingredients into the dry ingredients. Gently mix until just combined. Be careful not to overmix; a few lumps are okay.
Let the batter sit for 5-10 minutes to allow the oat flour to absorb some of the liquid and thicken slightly.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or additional coconut oil.
Using a 1/4-cup measuring cup, pour the batter onto the skillet to form pancakes. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for another 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, topped with fresh berries, sliced bananas, or a drizzle of additional maple syrup.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 452 mg | 20% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 7.2 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 148 mg | 11% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 204 mg | 4% | |
*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.
