best (healthy) pancakes

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these pancakes were good.

like really good.

and not just ‘healthy’ food good, but actually delicious.

if you ate them you wouldn’t be able to tell they don’t have any refined flour, sugar or butter.

(and they’re gluten free!)

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now the best part about pancakes that are healthy is that you can have them anytime without feeling guilty because hey, they’re healthy. and they’re quick and easy too. win, win, win.

i really hope you make them. (like now) because once you make them, you probably won’t want to ever make the normal white flour-butter-sugar-egg combo pancakes ever again. i swear, they’re really not lacking in the sweetness department but if you like your pancakes sweeter just add sweeter toppings 🙂

and have fun with the toppings! GO CRAZY! because the pancakes themselves are so nutritious and good for you, you can even use crazy toppings like chocolate chips and sprinkles.

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more topping ideas: nuts, nut butters, honey, coconut cream, dried fruit, chocolate chips, sprinkles, banana slices, strawberries, chocolate syrup, maple syrup, whipped cream, butter, toasted coconut, granola

note: for the flour, I used chickpea flour (besan) but you can use oat flour (oats ground into a powder) or buckwheat flour too. (if you’re gluten free make sure your oats are gf)

now on to the recipe!

(makes 1 serving which is around 4 pancakes)

Ingredients:

  • 1 large-ish banana, mashed
  • 1 egg
  • 3 tablespoons flour (see note above)
  • 2 tablespoon yogurt or 1/2 tablespoon yogurt and 1.5 tablespoon coconut milk
  • 1/2 tsp vanilla essence
  • 1 tsp honey
  • 1 tsp baking powder
  • 1 tsp cocoa powder (optional)
  • 1.5 tsp chia seeds (optional)
  • olive oil/canola oil to cook

Directions

  • mix the mashed banana, the egg, yogurt/coconut milk, honey and vanilla essence in a bowl
  • add in the flour one spoon at a time and then the baking powder, cocoa powder and the chia seeds.
  • heat a fry pan and spray/spread with oil
  • when oil is hot drop in roughly 1/4 of the batter (2 spoons?) onto the pan in a circular shape
  • lower the heat
  • (i make 2 pancakes at a time but depending on the size of your pan and your cooking ability, cook the pancakes at the rate you want)
  • little bubbles should appear and after around twenty seconds when the pancake is holding together, flip it (lift the edge with your spatula to check whether its ready)
  • cook until both sides are lightly browned and then take out on to a plate, stacking the pancakes
  • add toppings to your pancake stack!
  • (my pancakes have coconut milk, honey, nuts and dried apricots on top)

Pancakes

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I love breakfast. It’s my favorite meal of the day – probably because it’s the only meal for which you can have dessert and people won’t look at you like you’re crazy.
Pudding for dinner is a no-no but french toast for breakfast is okay.

I don’t get it but I’m not complaining. Especially when pancakes are on the menu.

Pancakes have always been a personal favorite for me. With maple syrup or whipped cream, fresh fruits or chocolate chips, pancakes are always amazing.

This is a simple but delicious recipe for pancakes. Whenever there’s buttermilk at home, I find an excuse to make these!

There are tons of heavy, decadent pancake recipes out there. Although peanut butter-chocolate pancakes like these or these tiramisu pancakes would be delicious, these simple poppy seed buttermilk pancakes are light and perfect to quickly whip up and satisfy a morning sweet craving.

They are practically fool proof. I’ve made them several times, changing up the flavors and flours and they always turn out fluffy and divine.

Adapted from here

I add some brown sugar for sweetness and some vanilla essence to give it a bit more flavor. I normally don’t have baking soda so I substitute it for all baking powder and the texture is still quite fluffy. If you don’t have/like whole wheat flour, feel free to use all purpose but I love the nutty, wholesome taste it gives. And of course, it’s much healthier.

Variations:
– Add 1 teaspoon lemon zest or orange zest
– Add 1 tablespoon cocoa powder
– Use walnuts or almonds or any other nut instead of sunflower seeds

Poppy Seed Buttermilk Pancakes (Makes around 8 pancakes)

1 cups white whole wheat flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1/5 cup poppy seeds
1/4 cup toasted sunflower seeds
1 1/4 cups organic buttermilk
1 large organic eggs, lightly beaten
1 teaspoon vanilla essence
1 tablespoons butter (softened)
1 1/2 teaspoon brown sugar
a bit of butter or olive oil for the pan

Mix flour, baking powder, salt & seeds in a large mixing bowl.
Add buttermilk, eggs, vanilla, butter and sugar and mix until combined well.
Heat a dab of butter or 1/2 tsp olive oil on a flat pan
Pour some batter on the pan and wait for a a minute or two until the pancakes fluffs up and is brown on the bottom. Flip and cook the other side.
Add a bit more oil or butter as required and repeat with the rest of the batter.
Serve hot, with maple syrup or honey and some fresh fruits and nuts.