Hearty and Healthy Pancakes
Start your morning off right with these Hearty and Healthy Pancakes—a wholesome twist on a breakfast favorite! Made with nutrient-packed rolled oats, whole wheat flour, and naturally sweetened with ripe banana and a touch of honey or maple syrup, these pancakes are as delicious as they are nutritious. Infused with warm hints of cinnamon and vanilla, this easy recipe blends up in just minutes and cooks to golden perfection on the griddle. They're dairy-free and can be customized with your favorite milk and toppings, like fresh berries or a drizzle of maple syrup, making them perfect for a balanced breakfast the whole family will love. Quick to prepare and full of flavor, these pancakes are the ultimate guilt-free indulgence!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 medium Ripe banana
- 1 large Egg
- 0.75 cup Almond milk (or any milk of choice)
- 1 teaspoon Vanilla extract
- 1 tablespoon Coconut oil (melted)
- 1 tablespoon Honey or maple syrup
- Fresh berries or sliced fruit (optional, for topping)
- Maple syrup (optional, for serving)
Instructions
In a blender, combine rolled oats, whole wheat flour, baking powder, ground cinnamon, and salt. Blend until the oats are finely ground into a flour-like consistency. Set aside.
In a medium mixing bowl, mash the banana until smooth. Add the egg, almond milk, vanilla extract, melted coconut oil, and honey or maple syrup. Whisk together until well combined.
Gradually add the dry ingredients from the blender into the wet ingredients, stirring until the batter is smooth but not overmixed. Let the batter rest for 5 minutes to thicken.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with additional coconut oil or cooking spray if needed.
Using a 1/4 cup measuring cup, pour the batter onto the hot 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 an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
Serve warm, topped with fresh berries, sliced fruit, or a drizzle of maple syrup if desired.
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 374 mg | 16% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 13.8 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 118 mg | 9% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 328 mg | 7% | |
*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.
