The Best Healthy Pancakes

Recipe Classifications

Cuisine:

American

Meal:

Breakfast

Diet:

Gluten-Free, Dairy-Free, Nut-Free, Vegetarian, Mediterranean Diet, Kid-Friendly, Soy-Free

Rainbow:

Brown / White

Freezes well:

Yes

Prep Time  (total time):

Under 15 Minutes  (Under 15 Minutes)

My husband is traveling in Europe this week for work, so it’s ladies’ week here at the house. We’ve been trying to do at least one “special thing” every day during his absence. With tonight as his last night away, I wanted to top off our week with the Most Coveted Meal in the History of Parenting: the night Mama says, “Hey, let’s be silly and have breakfast for dinner!”

Cue the applause.

Part of me (ahem, 90%) was tempted to pour a bowl of cereal and be done with it (and I won’t judge you if that’s what you do sometimes). However, I thought about our nutrition profile for the day and realized cereal wouldn’t cut it. So, I whipped up these bad boys. (Since when do I call pancakes “bad boys”?) Anyway, I made pancakes that are deceptively delicious for being not-too-shabby health-wise.

Granted, my five-year-old wanted to top off her meal with seaweed and peas, so that helped some on the nutrition front. Hey, I don’t argue about the combination she requests when she’s asking for things like that. To be clear, I wouldn’t choose that for myself. I suggested pancakes, after all. Pure maple syrup is still my friend (afflinks).

So, back to those pancakes. For dinner or breakfast (or hey, why not lunch?), these are the real deal. I’d been missing pancakes ever since I went gluten-free a few years ago. However, since creating these, I miss pancakes no more! Welcome back, loves.

The Best Healthy Pancakes

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 4 servings
Calories 376kcal
Author Sarah Allen

Ingredients

Bowl #1: Mix together the following ingredients.

  • 3/4 cup almond flour
  • 3/4 cup flax meal
  • 1/4 tsp unrefined salt
  • 1 Tbsp baking powder

Bowl #2: Mix up these ingredients, too.

  • 2 chia "eggs" Mix 2 tablespoons of chia seeds and 10 tablespoons water and wait for it to thicken for 5 minutes.
  • 1 cup grass-fed Pasteur-raised milk
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp maple syrup
  • Optional: Add a cup or more! of your favorite fruit, sliced thin if appropriate. You can add apple, apricot, blueberry, cherry, cranberry, fresh figs, or even mango!

Instructions

  • Combine the contents of the two bowls. Mix only until the batter is wet. It will be very lumpy. This is fine.
  • Heat your nonstick pan or griddle to medium-low heat. For these pancakes, I prefer using a pan.
  • Spoon batter into pancakes that will be about 4 inches in diameter. If you’re using a pan, put the lid on top. Watch for bubbles to start forming and for the edges of the pancakes to start looking cooked. Once that happens, flip them over to cook on the other side.

Notes

These are naturally sweet enough that my child didn’t even think to request syrup or honey (whaaat?). As it turns out, I didn’t need those, either. They’re that good and perfectly sweet just as they are! And by buying the ingredients in bulk, I save lots of money. What’s not to love?

Nutrition

Serving: 1g | Calories: 376kcal | Carbohydrates: 29g | Protein: 12g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 88mg | Sodium: 523mg | Potassium: 184mg | Fiber: 5g | Sugar: 8g | Vitamin A: 218IU | Calcium: 333mg | Iron: 3mg

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Sarah Allen

Sarah Allen

I’m Sarah, and I’m so glad you’re here! I’m an internationally published writer, positive parenting educator, and the founder of Dandelion Seeds Positive Parenting. You can follow me on Facebook, Pinterest, and Instagram. I find my joy exploring the world with my family, reading stories with my daughter on my lap, and (as you might’ve guessed) writing. I’d love to hear where you find your joy--and what we can do to help you find more of it!
 

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