Healthier Pancakes
Craving something light yet hearty? These Healthier Pancakes are your solution! Packed with wholesome ingredients, they're fluffy, satisfying, and perfect for any meal of the day. Quick to make and easy to customize, you'll want to whip up a batch tonight!
Equipment
- Skillet
- Frying Pan
- Whisk
- Mixing Bowl
Ingredients
- 1.75 cups Oat milk
- 0.5 cups Oatmeal
- 2 Eggs
- 1 cup All-purpose flour
- 0.5 cups Whole wheat flour
- 0.5 cups Ground flax seeds
- 0.25 cups Chia seeds
- 1 tbsp Sugar
- 0.25 tsp Salt
- 1.5 tsp Baking powder
- 0.5 tsp Baking soda
- 0.25 cups Melted coconut oil
- Fresh berries and maple syrup for serving
Instructions
- In a small dish, mix together the oat milk and oats, and set aside. This allows the oats to soften while you work on the other ingredients.
- In a separate dish, whisk the eggs until they’re light and frothy. This will help incorporate air into your batter, making the pancakes fluffy.
- In a medium mixing bowl, combine the all-purpose flour, whole wheat flour, chia seeds, flax seeds, sugar, salt, baking powder, and baking soda. Mix everything together well to ensure even distribution of the dry ingredients.
- Now, add the milk/oat mixture, eggs, and coconut oil into the dry ingredients. Whisk the batter gently until no lumps remain. Be careful not to overmix, as this can make the pancakes tough.
- Heat up a non-stick skillet over medium heat. Once hot, lightly grease with a little coconut oil to prevent sticking.
- Using a ½ cup as a measure, scoop the batter onto the skillet. You can make them as small or large as you like, but I recommend keeping them at about 4 inches wide for even cooking.
- In about 1 to 2 minutes, you should see bubbles forming on the surface of the pancakes. This is a good indication that it’s time to flip them.
- Flip the pancakes over carefully and let them fry for another minute, or until they are golden brown. Depending on the heat of your skillet, you may need to adjust the cooking time.
- Repeat this step with the remaining batter. You should have about 6 pancakes once you’re done!
Notes
- Storage: It’s best to store these pancakes in the refrigerator in an airtight container for up to 5 days.
- Freezing: You can freeze them! Separate each pancake with wax or parchment paper and store them in a ziplock freezer bag for up to 2 months.
- Reheating: Defrost in the refrigerator overnight and warm them in the microwave or a skillet for a crispy outside.