Healthy Breakfast Pancakes

Pancakes, what would a Sunday morning family breakfast be like without them? As long as I can remember, pancakes were one of our favorite breakfast options. Topped with sweet fruits of your choice and rich, amber maple syrup, they are simply amazing!

I typically double or triple this recipe since I have such a large family, but you can also do it because they are great to freeze, store and have for a quick to-go breakfast.

  • 1 cup whole wheat or all-purpose flour
  • 1/2 cup oat flour
  • 1 tsp salt
  • 2 cups soy milk
  • 2 Tbsp olive oil
  • 1/4 cup honey (sugar will work just as well)
  • 1 Tbsp vanilla extract
  • 2 tsp baking powder
  1. Stir all ingredients, except for baking powder, together until smooth.
  2. Put the pancake skillet on the stove over medium heat.
  3. Add the baking powder to the mix and stir quickly until no longer seen, but do not over stir.
  4. Place 1/3 cup portions of batter onto the lightly-buttered, hot skillet.
  5. They will be ready to flip when the underside is golden-brown, and bubbles appear in the center.
  6. DO NOT undercook!
  7. Flip and cook until both sides are golden-brown, turning again if necessary.
  8. Serve hot with your choice of fruit, vegan whipped cream, syrup, etc.
  9. Don’t forget to enjoy it!

Tip: Try stacking them on your place, alternating with toppings in between.

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