healthy pancake recipe

These Healthy Pancakes with whole wheat flour are the most fluffy pancakes in the world! Simple ingredients make this pancake recipe easy to make anytime.

Healthy Pancakes (Whole Wheat)

cow's milk

white vinegar

eggs (large)

maple syrup

tsp baking soda

tsp baking powder

tsp salt

flour

Oil (for frying)

In a medium bowl, add milk and vinegar. Stir and let stand for 10 minutes. It should curdle somewhat and be come "buttermilk".

In a large bowl, add "buttermilk", eggs, oil, maple syrup, baking soda+powder and salt. Whisk very well until combined.

Add flour and mix gently with spatula until combined and no lumps.

Preheat ceramic non-stick griddle or large skillet on medium-high heat. Important for it to be hot, so oil sizzles when added.

Swirl and spread a bit of oil to coat the surface. Using 1/3 cup measuring cup, spread batter in a circle shape. Cook for 3-4 minutes or until bubbles appear on top.

Flip and cook another minute or so. You will have to reduce heat as skillet heats up during cooking. Watch carefully. Repeat until run out of batter.

Serve hot with berries, maple syrup, yogurt, sour cream etc.

Store: We never have pancakes past day 1 when we keep them in a dish covered with towel on a counter. Freeze in an airtight container for up to 3 months. To serve, either thaw on a counter overnight or pop in a toaster from frozen.

https://www.youtube.com/watch?v=4Dj9H1Gtcwo

These Healthy Pancakes with whole wheat flour or spelt flour are the most fluffy pancakes in the world! Simple ingredients make this pancake recipe so easy to make anytime. No buttermilk!⬇️⬇️⬇️RECIPE LINK ⬇️⬇️⬇️

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Healthy Whole Wheat Pancakes | FLUFFY + NO BUTTERMILK

These healthy pancakes are so easy and boast 10-13 grams of protein per pancake!

Healthy Pancake Recipe

oats*

Greek yogurt

eggs

cinnamon

vanilla extract

salt

baking powder

coconut oil, butter,or oil

Put all ingredients in the blender and blend until very smooth.

Heat a pan with about 1 tablespoon of coconut oil.

Pour a small amount of batter into the pan. Cook about 4-5 minutes on the first side and 2-3 minutes on the second side.

Repeat until all the batter is gone (or cook them all on one large griddle)

This recipe is great for my family because we have chickens and we make our own yogurt. So I'm always looking for new ways to use up lots of eggs and yogurt.

Great recipe! I used one and a half cups of oats and let the batter rest for 15 minutes so that it could thicken up. These pancakes are great! Thank you. Will definitely start following you.

https://content.jwplatform.com/videos/wXHrHnlP.mp4

This Healthy Pancake Recipe is gluten free and each pancake has 10-13 grams of protein!

Healthy Greek Yogurt Pancakes Recipe! An easy, one-bowl, delicious and nutritious breakfast recipe that your whole family will love! Freezer-friendly with gluten-free and refined sugar free options!! #easybreakfast #pancakes #recipe #greekyogurt #breakfast #vitamix #healthy

Healthy Greek Yogurt Pancakes Recipe (gluten-free option)

oat flour (1 cup old-fashioned oats blended in your Vitamix)

all-purpose flour ((or gluten-free all-purpose flour))

½ tsp baking soda

sea salt

TBS sugar ((or coconut sugar))

vanilla Greek yogurt

tsp vanilla extract

eggs (lightly beaten)

TBS milk ((if needed) regular, almond, coconut, etc.)

Butter (or coconut oil (for greasing the skillet))

Preheat an electric griddle to 350 degrees F.

In a large bowl mix together the Greek yogurt, eggs and vanilla. Whisk until mixture is smooth.&nbsp;

Add sugar, oat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a small bowl. Whisk until completely combined.

If the batter is too thick, add milk 1 TBS at a time until it reaches your desired consistency.

Grease a griddle or skillet by melting butter on it and moving it around until the surface is coated.&nbsp;

Pour ¼ cup portions of pancake batter onto the greased, heated surface.

Cook until bubbles start forming in the batter and the sides become set (about 2-4 minutes)

Flip and cook for 2-4 minutes on the second side, or until golden brown.

https://embed.mediavine.com/videos/hysuaoqvdtve8lixsojj

Healthy Greek Yogurt Pancakes Recipe! An easy, one-bowl, delicious and nutritious breakfast recipe that your whole family will love! Freezer-friendly with gluten-free and refined sugar free options!

Healthy Greek Yogurt Pancakes Recipe

These Healthy Pancakes are the best! I&#039;ve tested this recipe time and again and it&#039;s our go-to healthy pancake recipe. The pancakes are light and fluffy and have delicious flavor.

Healthy Pancakes

unsalted butter

white whole wheat flour

baking soda

applesauce

milk (whole milk

honey (or pure maple syrup)

Melt the butter and set it aside to cool slightly.

In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda and salt.

In a medium bowl, combine the eggs, applesauce, milk, honey and vanilla. Whisk until smooth. Whisk in the melted butter.

Pour the wet ingredients into the dry and whisk until just incorporated. It&#039;s ok if a few lumps remain; try not to over-mix. The batter will be thick, but avoid adding more milk or your pancakes may turn out flat rather than light and fluffy.

Heat a griddle or skillet over medium heat. Spray lightly with cooking spray. Scoop batter by scant ¼ cup onto the heated griddle. Cook on the first side until bubbles begin to form and the bottom side of the pancakes are lightly brown, about 2-3 minutes. Flip pancakes and cook until the second side is browned, about 2 minutes more. Serve immediately or keep warm in a 200 degree oven while you cook the rest of the pancakes.

These red velvet pancakes are made with a secret ingredient… beetroot! It's a great way to sneak some fiber and minerals into your stack of pancakes, not to mention the beautiful vibrant red color without using food coloring. Great for Valentine's Day breakfast or even just on those mornings when you are feeling a little extra!

Healthy Red Velvet Pancakes

oats

beetroots

tbsp cacao powder

stevia

Process rolled oats in a food processor or blender into a fine flour. Pour into a big mixing bowl.

Add baking powder to mixing bowl and mix well.

Add the rest of the ingredients into blender and blend until smooth. Add mixture to mixing bowl and mix well until no lumps of flour remains.

Heat up a non-stick frying pan over low heat. Add a ladle of batter and cook for 2-3 minutes, flip, and cook the other side for 2-3 minutes. Repeat until all batter is used up.

Light and fluffy matcha protein pancakes made in a blender with no sugar or refined grains, just oats and lots of good proteins. Easy, nutritious and delicious! 

Matcha Protein Pancakes

oat flour

vanilla protein powder

plain Greek yogurt

tbsp monk fruit erythritol sweetener

matcha powder

tbsp oil

strawberries,

yogurt

syrup

Place all ingredients in a blender and blend until smooth, pausing to scrape down the sides if necessary.

Heat up a nonstick skillet over low heat. Spoon a ladleful of batter onto skillet, and cook for 1 minute before flipping and cooking the other side for 1 minute. Repeat until you use up all the batter.

Plate up your pancakes and top with more yogurt, maple syrup, fresh strawberries and a dusting of matcha powder. Enjoy!

These fluffy oatmeal pancakes are melt-in-your-mouth tender and use healthy ingredients! The easy batter comes together in the blender for quick clean up.

Oatmeal Pancakes

canola oil (or melted, cooled unsalted butter

milk

mix-ins of choice: toasted chopped nuts (chocolate chips, blueberries,

For serving: pure maple syrup (butter,

Preheat

If you’d like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.

Place

Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.

Blend

Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don’t see any remaining bits of oats.

Stir

Stop the blender, then stir in the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.

Heat

Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).

Cook

Once the skillet is hot, drop the batter by 1/4 cupfuls into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.

Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep warm in the oven between batches. Repeat with the remaining batter.

Serve

https://content.jwplatform.com/videos/xlBzqwW4.mp4

Fluffy low carb coconut flour pancakes! Light, tender pancakes made with coconut flour. High protein and easy to freeze for healthy breakfasts. Add banana, lemon, or any of your favorite toppings.

Coconut Flour Pancakes

honey

coconut oil

coconut flour (I used Bob’s Red Mill)

Toppings

In a large bowl, whisk together the Greek yogurt, honey, eggs, and vanilla. Once combined, whisk in the coconut oil. If the oil resolidifies, microwave the bowl for a few seconds to re-liquify it.

Sprinkle the baking powder, baking soda, and salt over the top. Sprinkle on the coconut flour. With a rubber spatula, stir just until the flour disappears and no large lumps remain. Let rest for 10 minutes (this allows the flour to absorb some of the liquid and the batter to thicken, and will keep your pancakes from becoming dry).

Preheat a nonstick skillet or griddle over low to medium-low heat. Once the griddle is hot (and not a second before), portion the pancakes by 1 tablespoon batter each (do not be tempted to make them larger or they will not flip). They will spread into a 3-inch silver dollar size. Cook for 3 1/2 to 4 full minutes (it's longer than you think). Do not rush it or be tempted to crank up the heat too high or the pancakes will not cook all the way through before the outsides burn. The pancakes should be very dry at the edges and start to look set on top. To flip, wiggle a flexible spatula like a fish spatula gently underneath one edge, then coax it across the bottom, stopping as soon as you think you can flip. The pancakes are quite delicate—if it doesn't flip perfectly, don't worry, it will still taste delicious. Repeat with the remaining pancakes, adding a light amount of butter, oil, or nonstick spray to the skillet as needed to prevent sticking (I found mine flipped on a nonstick griddle without it). If you like, you can keep the pancakes warm in a 200 degree F oven while you cook the remainder. Enjoy warm with desired toppings.

https://content.jwplatform.com/videos/lgmKMxrD.mp4

The BEST banana oatmeal pancakes. Made right in your blender, these easy banana oat pancakes are simple, healthy, and gluten free.

Banana Oatmeal Pancakes

banana ((about 2 very large bananas))

Greek yogurt (plus 2 tablespoons)

milk (or substitute milk of choice))

baking powder ((I recommend aluminum free))

nutmeg

If you&#039;d like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.

Grind

Place the oats in the bottom of a blender. Process a few times to grind. Add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, and nutmeg. (See notes to make this recipe in a food processor instead.)

Blend on high speed, stopping to stir a few times as needed, until the batter is very smooth and well combined, about 2 minutes. Let the batter rest for 10 minutes.

Heat a griddle or skillet over medium-low. Brush lightly with olive oil or melt a little butter in the pan. Pour 1/4 cupfuls of batter onto the hot griddle into the shape of a heart and cook for 3 minutes, until the edges look dry (bubbles may not form on top). Flip and continue to cook for 1 to 2 additional minutes. Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. Transfer the pancakes to the oven to keep warm between batches until ready to serve, if desired. Serve warm with desired toppings.

https://content.jwplatform.com/videos/Vwewofl9.mp4

Easy Blender Banana Oatmeal Pancakes. These healthy oat pancakes use mashed banana and Greek yogurt and contain no butter, no sugar, no flour, and no oil. Make them into heart shapes for a special breakfast, or enjoy them as-is. Either way, you will love this simple and delicious breakfast! Kid-friendly and gluten free.

This shelf-stable pancake mix is the perfect camping breakfast! It's fluffy and delicious, but also Vegan, Gluten-Free, and made from 7 healthy ingredients.

Vegan Camping Pancake Mix

(207 g) quick-cooking or rolled oats

tbsp coconut sugar

1½ tsp baking powder

cinnamon (optional)

¼ tsp pink himalayan salt or sea salt

unsweetened plant-based milk*

tbsp apple cider vinegar (or juice of ½ a lemon)

To prep: 

Add all of the dry mix ingredients to a high-speed blender and blend until the oats form a fine flour, about 30 to 40 seconds. Transfer this mix to a glass jar or container and seal tightly. Pack the dry mix and wet ingredients with your camping supplies, along with any additional toppings you desire.

Add the dry mix to a large bowl, then pour in the plant milk and vinegar and stir well. The mixes should combine to form an even, thick batter.

Cook: 

Pour about 1/3 cup of the batter onto a nonstick skillet* over medium heat and cook each side for about 2-3 minutes, depending on personal preference. The pancakes will be ready to flip once the edges darken and bubbles rise to the surface of the batter and pop. (Note: I used a new nonstick skillet for this recipe and did not need to use any oil. If your pan is older, you will need to grease it with a neutral oil of your choice)

Repeat the process with the remaining pancake batter. The oats will gradually absorb more liquid with time and thicken the batter; if you find your batter to be too thick, add an extra splash of plant milk (or water in a pinch) to thin the mixture out to its previous state.

as desired. Leftovers will keep at room temperature for up to 2 days, or in the fridge for up to 5.

yummmm these came out so good and fluffy. I added chocolate chips and out peanut butter on the top

new favorite pancake recipe!!!! i made the dry mix the night before and half of the recipe made me about 5 pancakes. my only tip would be to let the mix rest about 10-15 minutes to get a really sturdy pancake that’s easy to flip. other than that they were delicious!!!

Just made them and they are delicious! I added some blueberries and it all worked out great! Tasty, healthy and easy to make!

Amazing! My non-vegan partner loves these too!

My sister brought these camping and they were SO good. We made them on a cast iron over the fire. We used regular sugar and flour and they came out great!! I’m going camping this weekend and I’m currently making them again :)

Made this for our most recent camping trip. The kids and husband loved it. I did have to use regular sugar instead of coconut sugar because I wasnt able to find it. We topped them with healthy peanut butter, sliced strawberries, blueberries and a drizzle of agave. Thank you for the great recipe!

This is my go to pancake recipe, I make the whole batch to meal prep. I also impress my family with delicious pancakes

My 5 year old actually requests this instead of waffles on some weekends!   We tried them on a camping trip initially and since then they've become part of our regular rotation (we're not vegan but I love serving these as a healthy breakfast option that still feels like a big treat).   We serve them plain, dipped in yogurt or with mini chocolate chips mixed in (just Sundays) for a special treat.

Love this quick and easy recipe! It has slowly become our go to for Saturday morning pancakes!

Top 11 healthy pancake recipe recipes from across the web

The most viewed healthy pancake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Healthy Pancakes (Whole Wheat)

Healthy Pancake Recipe

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Coconut Flour Pancakes

Healthy Red Velvet Pancakes

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Vegan Camping Pancake Mix

Top 11 healthy pancake recipe recipes from across the web

The most viewed healthy pancake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Pancakes (Whole Wheat)

Healthy Pancake Recipe

Healthy Greek Yogurt Pancakes Recip...

Healthy Pancakes

Healthy Red Velvet Pancakes

Matcha Protein Pancakes

Oatmeal Pancakes

Coconut Flour Pancakes

Healthy Red Velvet Pancakes

Banana Oatmeal Pancakes

Vegan Camping Pancake Mix

The most viewed healthy pancake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine