Start your day off right with these delicious and nutritious healthy breakfast pancakes! Packed with whole grains and natural sweetness, these pancakes are a perfect way to fuel your morning.
Ingredients
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon honey or maple syrup (optional)
- 1 large egg
- 1 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil or melted butter
- Fresh fruit (such as blueberries, bananas, or strawberries) for topping
- Greek yogurt or nut butter for serving (optional)
Instructions
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, salt, and ground cinnamon. Whisk together until well combined.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the egg, milk, vanilla extract, and coconut oil (or melted butter). If you prefer a sweeter pancake, add honey or maple syrup to the wet mixture.
Step 3: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay. If the batter is too thick, you can add a little more milk to reach your desired consistency.
Step 4: Preheat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of coconut oil or cooking spray.
Step 5: Cook the Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Step 6: Serve
Remove the pancakes from the skillet and keep warm while you cook the remaining batter. Serve the pancakes warm, topped with fresh fruit, a dollop of Greek yogurt, or a drizzle of nut butter for added flavor and nutrition.
Step 7: Enjoy!
Enjoy your healthy breakfast pancakes with a side of fresh fruit or a glass of your favorite juice. These pancakes are not only delicious but also a great way to start your day on a healthy note!
Tips
- For added nutrition, consider mixing in some chia seeds or flaxseeds into the batter.
- You can also substitute half of the whole wheat flour with almond flour for a gluten-free option.
- Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in the toaster or microwave before serving.
Enjoy your healthy breakfast pancakes!
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