Every so often, I absolutely crave the taste of pancakes in the morning. Covered in maple syrup and loaded with fresh berries, it’s enough to get me out of bed with barely a complaint.
My kids adore pancakes as well, but the traditional white flour version barely keeps them full until recess. So I developed a recipe that to me has a decent balance of whole grains, protein and healthy fat. It certainly isn’t as light and fluffy as a regular buttermilk pancake, but it still does satisfy like a pancake should!
Substitutions are super easy – make it dairy free by using almond milk. Make it GF by using a GF flour (be sure your blend includes xanthan gum, or add some in). These pancakes are quite dense and difficult to mess up. Just keep the proportions the same.
Even though I call it a healthier pancake, you can still smother it in maple syrup – let’s not get too crazy here…..
Weekday "Healthier" Pancakes
Ingredients
Dry Ingredients
- 1/2 cup oats (quick or large flake)
- 1/2 cup almond flour
- 1/2 cup flour (all purpose, gluten free blend or whole wheat)
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 banana large
- 2 eggs
- 1.5 cups milk or milk alternative like almond milk
- 1 tbsp maple syrup
- 1 tbsp oil
- butter - for greasing pan
Instructions
- Mix together dry ingredients and set aside.
- In a high efficiency blender, blend together all wet ingredients until well mixed.
- Add dry ingredients and blend until just combined.
- Melt butter on a grill pan and pour about 1/4 cup of batter per pancake.
- Cook, flip and keep warm until ready to serve!