Easy And Healthy Pancakes: A Delicious Breakfast Option

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Pancakes are a breakfast staple, but they can often be loaded with sugar and unhealthy fats. This recipe offers a delicious and nutritious alternative that’s perfect for a satisfying and guilt-free start to your day.


Healthy Pancakes - The Best Easy Healthy Pancake Recipe!
Healthy Pancakes – The Best Easy Healthy Pancake Recipe!

1 ¾ cups whole wheat flour

  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 ½ cups unsweetened almond milk (or other plant-based milk)
  • 1 ripe banana, mashed
  • 1 tablespoon melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 large egg

  • Instructions:

    1. Whisk the dry ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
    2. Combine the wet ingredients: In a separate bowl, mash the ripe banana with a fork until smooth. Add the almond milk, melted coconut oil, vanilla extract, and egg. Whisk everything together until well combined.
    3. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula until just combined. Be careful not to overmix, as this can make your pancakes tough.
    4. Heat a griddle or pan: Preheat a lightly greased griddle or non-stick pan over medium heat.
    5. Pour the batter: Once the griddle or pan is hot, pour about ¼ cup of batter per pancake.
    6. Cook the pancakes: Cook the pancakes for 2-3 minutes per side, or until bubbles appear on the surface and the edges start to set. Flip the pancakes and cook for another 1-2 minutes, or until golden brown.
    7. Serve and enjoy! Serve your pancakes warm with your favorite toppings. Some healthy options include fresh fruit, chopped nuts, a drizzle of honey, or a dollop of Greek yogurt.

    Nutritional Facts (per pancake):

    Calories: 220

  • Fat: 7g (saturated fat: 2.5g)
  • Carbohydrates: 35g (fiber: 4g, sugar: 10g)
  • Protein: 6g

  • Please note: These nutritional facts are an estimate and may vary depending on the specific ingredients you use.


    This easy and healthy pancake recipe is a great way to start your day off right. It’s packed with whole grains, protein, and healthy fats to keep you feeling full and energized. Plus, they’re so delicious that you won’t even miss the sugary versions!

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of milk?

    Absolutely! You can substitute the almond milk for any other type of milk you prefer, such as oat milk, soy milk, or even cow’s milk.

    2. What can I use instead of a banana?

    If you don’t have a ripe banana on hand, you can use ¼ cup of unsweetened applesauce as a substitute.

    3. Can I make these pancakes vegan?

    Yes, you can easily make this recipe vegan! Simply use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water and let it sit for 10 minutes) instead of the regular egg.

    4. How can I keep leftover pancakes fresh?

    Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or toaster oven for a quick and easy breakfast.

    5. Can I make these pancakes ahead of time?

    Yes, you can definitely make these pancakes ahead of time! Simply prepare the batter according to the instructions, then store it in an airtight container in the refrigerator for up to 24 hours. When you’re ready to cook them, just preheat your griddle or pan and cook the pancakes as usual.