The Best Healthy Pancakes

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Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 4 minutes

Total Time 14 minutes

Servings 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