Healthy Pancakes: Flourless and Absolutely Delicious

By February 28, 2017Eat, Nutrition, Recipes

Breakfast is not only the most important meal of the day, it is also my favorite.

I grew up in a household where big breakfasts were the norm, hence my everlasting love for breakfast food… healthy or not.

As I become more conscious of what I fuel my body with, I have experimented with an endless amount of healthy alternatives to the most decadent breakfast comfort foods. Through this experimentation, and after whipping up a lot of good, bad, and horribly ugly pancakes, I have created the best pancake recipe EVER.

While I was experimenting with various pancake recipes, I came across this pancake recipe on The Cooking Channel and fell in love. Every other recipe I tried after that would also go into the equation; I used to compare and contrast what I liked and didn’t like until I made the world’s best pancake.

Instead of a regular Bisquick pancake out of the box, these ‘cakes offer protein and fiber — the perfect duo to fuel your body in the morning for a hard day’s work.  It makes two rather large pancakes, or three to four average ones.

Let’s talk the key ingredient – oats.

Instead of using regular flour, these pancakes are made with oat flour.  You don’t have to run to your grocery store to find oat flour if you’ve never heard of it. Simply blend any oat of your choice (I prefer quick over old-fashioned) in a blender and, you’ve got oat flour.

For any recipe that calls for oat flour for — because I guarantee you’ll be addicted — remember to measure before and after blending to ensure your ratios are spot on.  However, if you don’t want to worry about blending oats every time you make these pancakes, blend a large batch and store in an airtight container for whenever you need it. 

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Healthy Flourless Pancakes

Time: 5 minutes

When to Eat Them: breakfast

Perks: flourless, no refined sugar, customizable

Ingredients:

¾ cup oat flour
1 banana (more spots preferred)
2 eggs
Dash of cinnamon and nutmeg (optional)
Pinch of salt
1 tablespoon of vanilla
1 tablespoon honey (or agave)
¼ teaspoon baking soda

Frying pan
Spatula

The Recipe:

1. Start off by combining your dry ingredients in a bowl (oat flour, cinnamon, nutmeg, salt, and baking soda).

2. Mash banana in a separate bowl and mix in eggs.

3. Add vanilla and honey to wet ingredients and combine.

4. Dump dry ingredients into the bowl with the wet ingredients. Combine well.

5. If you’d like to add anything into your ‘cakes, now’s the time.*

6. Let the batter sit. This is important whenever using oat flour because it will take a few minutes for the flour to absorb all the liquid and the ingredients to marry.

7. Heat up a skillet on medium heat and grease with your oil of choice (I use coconut oil).

8. Pour in the batter and flip when golden brown.
*Note: Blueberries are my favorite way to spice these up. Cacoa nibs, chocolate chips, and strawberries are all great options as well. If you want the pancakes to have a bit more protein (the recipe yields 24g), add in your favorite protein powder for some serious pancake #gains.

You have officially made the world’s best pancakes!

Now, add all the goodies you’d like to the top of your pancakes. Some of my faves:

  • Blistered berries
  • Nut butter
  • Hemp seeds
  • Chia seeds
  • Coconut flakes
  • Maple syrup

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If you have leftovers or double the recipe, they warm up perfectly in the microwave for the next morning or a late night snack. Enjoy!

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Author Natasha Samuel

Natasha is student at the University of South Florida, Go Bulls! She has a passion for writing, social media, and design as a second year Mass Communications student. She’s the ultimate beach bum, health food junkie, and fitness guru.

More posts by Natasha Samuel