Check out this Healthy Pancake Recipe that is super easy to make and tastes delicious every single time! The pancakes are sugar-free, with no butter or oil in them. They are always perfect and the only way we start our weekend mornings!
We love to start our mornings with an easy and healthy breakfast, and this dish is the best way to do it. Every time we make them, they turn out fluffy, light and flavorful. Once you try them, you will make them over and over again. If you love a great breakfast, we recommend also trying Ham and Cheese Quiche, Brioche French Toast, or Chocolate Chip Banana Bread.
Easy Healthy Pancake Recipe
This healthy pancake recipe is a healthy alternative to the traditional dish. It is made with rolled oats, almond milk, protein powder, banana, eggs, baking powder, and sugar-free syrup. It might sound like a complex operation, but this breakfast meal is truly easy and simple to make.
These pancakes can be made in 30 seconds with the help of the blender. Then, simply cook them for two minutes on each side and done. It’s that simple! As a result, you will have the perfect healthy breakfast to serve your family and friends.
We also use some baking powder to give them the fluffy look. Important to check that the baking powder is not expired, otherwise the pancakes will turn out flat. We suggest following the recipe steps closely to get the best results. You won’t believe just how good they taste!
Are pancakes healthy to eat for breakfast?
Traditional pancakes recipes call for refined flour which has little fiber. Because they are high in refined carbs and low in fiber, they are not considered very healthy. However, our version of them is totally on the healthy side.
First, we use rolled oats which are high in fiber and are healthier and more nutritious than processed flour. Also, we use almond milk instead of regular milk which is also lower in calories. Similarly, we added sugar-free syrup with some protein powder that gives you energy. All these ingredients make this recipe a healthy and delicious meal.
How to make Keto Pancakes?
Keto Pancakes are also a very healthy and great alternative to the traditional version. They are gluten-free, low carb, and sugar-free. If you want to reduce your carbs the right way, then eating them on a keto diet is the right bet.
The main difference is that they are made with coconut flour instead of wheat flour or oats. Check out an easy low-carb keto version of this dish here.
CAN YOU MAKE THEM IN ADVANCE?
- They are perfect to make in advance. Simply, prepare the batter and store in an airtight container in the fridge for up to 24 hours.
- Before cooking, let the batter sit at room temperature for about 30 minutes and stir well before cooking.
- Also, you can cook the pancakes, then cool them and either refrigerate or freeze for later.
What are good toppings for healthy pancakes?
There are many great toppings that go well on them. Some of our favorites are listed below:
- Dark Chocolate and Bananas
- Pure maple syrup
- Natural honey
- Cacao Nibs and Greek yogurt
HOW TO FREEZE THE PANCAKES?
Before freezing, make sure they are completely cooled. Then, wrap tightly in aluminum foil and place in freezer bags. Freeze for up to 3 months.
To serve, thaw them in the fridge or toast. If you have kids, you could also cook a huge batch of them and freeze in individual portion size. When the time comes, simply remove each back and thaw overnight in the fridge. This way they have a perfectly healthy and delicious snack or meal.
Watch Recipe Step by Step Video:
Prep time: 5 minutes Cook time: 15 minutes Total time: 20 mins
- 3 Eggs (lightly beaten)
- 1/2 cup Almond milk (or any other dairy-free unsweetened milk)
- 1 medium Banana
- 4 tablespoons Sugar-free syrup (like Monk fruit syrup)
- 1 1/2 cups Rolled oats (use GF if preferred)
- 1/4 cup Almond flour
- 1/4 cup Protein powder (of choice)
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
- Fresh Berries
- Monk fruit syrup
- Sugar-Free Chocolate Chips
- Fresh Banana Slices
- Add all the ingredients to a blender, except the eggs. Process until smooth. Taste and adjust for sweetness.
- Pour mixture into a bowl, and whisk in the beaten eggs.
- Let the batter stand for about 10-20 minutes for the oats to soak in more liquid.
- Heat a large non-stick skillet over medium heat. Once warmed, spray with non-stick cooking spray or add 1 tablespoon of coconut oil and melt it.
- Using an ice cream scoop, pour pancake batter into the hot skillet. Cook about 2 pancakes per batch as the batter is a bit runny and will expand ones added to the skillet.
- Cook for 2-3 minutes on one side. Turn over and cook for another 1-2 minutes.
- Stack on a plate and drizzle with syrup and toppings of choice.