Are you ever craving a sweet or indulgent breakfast, but you do not want to ruin the most important meal of the day? Usually I will eat some fruit with breakfast to tame the sugar cravings, but some times you just want pancakes! A fluffy pile of goodness covered in puddles of syrup… yeah that takes me back. If you are on the healthy train and have since rebuked pancakes, there is no reason to avoid them for the rest of your life. With this healthy, flour and dairy free pancakes recipe, you can even meal prep them! They are that healthy.
Healthy pancakes? What a game changer!
I distinctly remember eating pancakes out of a yellow box when I was a kid. My best friend and I would religiously have sleepovers and my mother would make us pancakes. We would stack them as high as we could, and see who could eat the most without getting sick. I think her record was 13 pancakes… mine not so much. That was back when I didn’t worry about what I put in my body. I was a growing kid and I was always running around. If I ate those types of pancakes for breakfast now, I would feel sick and be sluggish all morning. While I think indulging in a pancake every so often is perfectly fine, why not enjoy them more often and in a healthier way!
When I first started my health journey, I looked for “healthy” pancake recipes on Pinterest. I was frustrated that almost every recipe contained white flour. The food bloggers insisted that for the pancake to be tasty and fluffy, it had to have flour. Through experimentation, I learned that wheat flour always make the pancakes weird, and almond flour made them too dense. After many experiments with my own ingredients, I have found the flour theory to be false. This pancake recipe is extremely tasty, and the smidgen of baking soda gives it the right amount of fluff.
The best part about this recipe is the amazing way that the pancakes reheat. They are perfect for meal prepping your weekly breakfast, or as a mid-day snack for younger kids. With the right ingredients, the recipe can also be gluten free. Just pay close attention to the oats and baking powder that you use. I hope that you enjoy this recipe as much as I do, and you can incorporate it into you regular breakfast routine.
Get Creative!
I like to be creative when it comes to these pancakes. Instead of buying the usual Mrs. Butterworth and losing the healthy aspect of the meal, splurge for some natural maple syrup. If you want to be as healthy as can be, skip the syrup all together. One of my favorite combos is drizzled almond butter, blueberries, and bananas. You are bound for success with any berries and nut butter combo!
Healthy, Flour and Dairy Free Pancakes
Ingredients
- 1 1/2 cup rolled oats
- 1/2 cup vanilla almond milk
- 2 eggs or 1/4 cup egg whites
- 1 banana
- 2 tsp vanilla
- 1 tsp cinnamon
- 1 1/2 Tbs maple syrup Rocky Ridge Maple from Whole Foods is AMAZING
- 1 tsp baking powder
- 1 Tbs grapeseed oil
Optional
- fruit berries, bananas, apples, etc.
- nut butter almond, peanut, cashew
Instructions
- Add oats, almond milk, eggs, banana, vanilla, cinnamon, maple syrup, and baking powder into a blender
- Blend until the ingredients are the consistency of a batter (about 2 minutes on low)
- Heat a flat griddle or frying pan on medium heat for 2 minutes
- Spray or coat the pan with a small amount of oil
- Using a ¼ cup measurement, scoop the batter and pour on the griddle in a circle. Depending on the size of the pan, you may only be able to fit 3 pancakes on at the same time
- Let the pancake cook on the first side until bubbles start to appear (just a few bubbles, about 1 minute)
- Flip the pancake and cook on the other side for about 30 seconds (the first few pancakes may need 1 minute on the second side, while the later batches will only require max 30 seconds on the second side)
- Repeat previous steps until batter is gone
- Serve with your favorite fruit, nut butter, or maple syrup!
All images and text ©Alexis Stambaugh for Passport Flavor™
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!