Healthy Pancakes

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www.theconsciousplantkitchen.com

These Healthy Pancakes are the best way to start the day with over 15 grams of protein and 8 grams of fiber keeping you full for hours. They are made with simple wholesome ingredients like oats, dairy-free Greek Yogurt, and banana, and they are very easy to whip up in 10 minutes.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-pancakes/ or scan the QR code here ➡️

Prep Time10

Cook Time5

Total Time15

Servings: servings (4 pancakes each)

Calories: 531.6kcal

Author: Carine Claudepierre

Ingredients

2 ⅓ cups Oat Flour (note 1)
1 tablespoon Baking Powder
1 cup Mashed Bananas equivalent 2 large bananas (note 2)
1 cup Almond Milk (note 3)
⅓ cup Dairy-Free Greek Yogurt (note 4)
2 tablespoons Light Olive Oil (note 5)

Optional for extra flavors

1 teaspoon Vanilla Extract
½ teaspoon Salt
2 tablespoons Coconut Sugar
½ teaspoon Cinnamon

US Customary - Metric

Instructions

In a large mixing bowl, whisk the oat flour, baking powder, coconut sugar, salt, and cinnamon if using. Set aside.
Mash the bananas on a chopping board, and pack them in measuring cups to ensure you have 1 cup of mashed bananas.
In a high-speed blender, add mashed bananas, almond milk, light olive oil, and vanilla extract if used.
Blend on high speed for 20 seconds until smooth like banana milk.
Pour the liquid ingredients into the bowl with the dry ingredients and stir to combine and form a pancake batter - it will be a bit grainy because of the oat flour. That's normal. Set aside 10 minutes to thicken.
Stir the batter to check its consistency. If too thick, whisk in a splash of almond milk. If too liquid, add a bit more oat flour.
Warm a pancake griddle and lightly oil it with avocado oil.
Scoop 1/4 cup of batter per pancake - not more or they are difficult to flip. Cook them for 2-3 minutes until the sides are lightly brown.
Flip and cook the pancakes for another minute on the other side. The recipe makes 12 pancakes and serves 3 breakfasts of 4 pancakes.
Serve as a stack of 4 with maple syrup, banana slices and chopped nuts for a healthy breakfast

Equipment

Notes

Note 1: Oat flour is made from rolled oats that you blend on high speed in a blender to form fine flour. Use gluten-free certified oat flour if needed.

Note 2: Make sure you mash the bananas and pack them in a measuring cup to get the right amount. If you add too much, the batter will be too runny or too dry if you add less bananas. For the best sweetness, I recommend ripe bananas with black spots on their skin.

Note 3: Any milk can be used. To boost the protein in the pancakes, use soy milk or any protein-fortified milk.

Note 4: You can swap yogurt for more milk or use any kind of yogurt you love, including Greek yogurt. We do not use dairy in our kitchen but if you do, the recipe will still work.

Note 5: Any light-flavored oil works. Avoid melted coconut oil that easily firms up in contact with cold ingredients.

Storage: Store the pancakes in a sealed container in the fridge for up to 3 days. Rewarm them in the morning in a warm pancake griddle and serve them with your favorite toppings like fresh fruits: banana, blueberries, or maple syrup.

Protein Toppings: High-protein yogurt, hemp seeds, peanut butter, or almond butter are great toppings.

Nutrition