Healthy(er) Pancakes

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I never thought I’d actually be writing about a recipe.  I do a majority of home cooked so cooking is nothing surprising but I need to follow a recipe.  I don’t just randomly think of ingredients to throw together and out comes a masterpiece.  I guess saying that, there are very few recipes that I follow to a T.

For starters we don’t eat onions in this house so I typically substitute with fresh garlic for flavor.  There are also a lot of times where I’ll say EH, don’t need to do that step.  For example, browning a roast before you put it in the crock pot  I’ve never done that.  For me the whole point of a crock pot is put it all in one pot and be done.  It’s always tasted fine without that step so I save the time and dishes!  Do any of you actually take the time to brown meat before it goes in the crock pot?

We love pancakes here and my main reason is the ease.  I love to make a big batch and freeze some and keep some in the fridge.  It’s so easy to pop a couple in the microwave in the morning.  I had met someone who shared her Healthy Hotcakes recipe with me and over time I’ve tweaked it even more depending on the type of food plan you follow as far as omitting gluten or dairy.

You may be thinking, well Lisa the freezer section at the grocery store has pancakes so why go through the trouble of making them.  Just like anything home cooked vs. mass prepared there’s no comparison in taste.  Home made always tastes better.  Most of you probably have memories of growing up where something your grandma or mom made was so good, right?  I know times are different and we have a lot of conveniences that maybe they didn’t but in my opinion most of the time that’s not a good thing when it comes to food.  Home cooked doesn’t mean you slave in the kitchen all day.

The original recipe shared with me is as follows:

Kipper’s Healthy Hot Cakes

  • 3/4 cup organic whole wheat flour
  • 3/4 cup all-purpose flour
  • 4 tsp. aluminum-free baking powder
  • 1 tsp. Pink Himalayan sea salt
  • 1 1/4+ cup organic milk or almond milk
  • 1 fresh egg
  • 1 Tbsp. organic vanilla extract
  • 3 Tbsp. organic butter (melted)

1.  Pre-heat the griddle

2.  Combine all the dry ingredients and mix well with a whisk.  Using a spoon, make a little valley with the dry ingredients.

3.  In the valley, add the wet ingredients and mix well.  It may have some little lumps, which are ok, but if the batter is still a little thick, add a little more milk (sometimes this happens with different brands of whole wheat flour).
As I started using the recipe I added frozen/thawed bananas and blueberries.  I did about 1 banana per batch.  I typically triple the batch.  It was a nice way to hide/combine in fruits for a toddler getting picky.  When I started tweaking the recipe it was just 1 change at a time so I knew if it wasn’t great what the issue was.
I’ve tried a combination of different flours.  I find that 3/4 cup almond flour and 3/4 cup gluten free flour is our favorite combination.  I’ve done full almond and full gluten free and neither tasted bad, they had a different texture and did taste different but not bad.  The texture was more the concern.  With more almond flour they don’t hold together as well so stabbing a bite with a fork becomes frustrating for a toddler.

I actually have a hard time finding gluten free flour so Amazon is always a good option.

I also only use almond milk and I just use regular sea salt.  The salt isn’t for any reason, I just have a big salt bottle/grinder from Costco so use it instead of buying something else.  We’ve also switched to using Ghee instead of butter and that substitution is just fine as well.  Blueberries don’t hide well so we can’t have them in the pancakes anymore but the mashed bananas are still hidden.

Here is my version:

Lisa's Healthy(er) Pancakes

  • Servings: 10-12 pancakes
  • Difficulty: easy
  • Print

A healthier version of pancakes easy to freeze and warm up as needed.

Ingredients

  • 3/4 cup almond flour
  • 3/4 cup gluten free flour
  • 4 tsp. aluminum-free baking powder
  • 1 tsp. sea salt
  • 1 scoop protein powder
  • 1 1/4+  almond milk
  • 1 egg (we do use organic eggs)
  • 1 Tbsp. organic vanilla extract
  • 3 Tbsp. Ghee (melted)
  • 1 mashed ripe banana (if frozen thaw first)

Directions

  1. Pre-heat the griddle
  2. Combine all the dry ingredients and mix well with a whisk.  (notice I omitted a step, it’s ok!)
  3. Add the wet ingredients and mix well.  It may have some little lumps, which are ok, but if the batter is still a little thick, add a little more milk. When using bananas that were frozen there is water/juice when thawed so this helps add extra moisture too.
  4. **Ghee will re-solidify as it gets cold so add that last. Mix all other ingredients well and then stir in the melted Ghee. If you just add in all liquid ingredients without mixing the Ghee will re-harden into little chunks as it touches the milk and eggs.


 

I realized while taking the pictures for the post and editing them that my griddle is looking very loved.  As I got thinking it’s probably a good 18 years old.  It still works like a champ!  I hope it lasts for a long time because if it’s like most things these days they sure don’t make them like they used to!