I have been a pancake fan forever and I will take them any which way you give them to me.
Over the last few years though it has been a mini-mission of mine to pimp my pancakes so they pack a nutritional punch, while still being light and delicious. There have been numerous incarnations of healthier pancakes in my kitchen. But with this one I think I’ve have hit the jackpot.
The only sweetner is banana so you can happily give them to little people, and they are easily made gluten free with the addition of gluten free posts. They come together quick smart and I can report that they were devoured by the G also (hence that half pancake on top).
Perfect Healthified Pancakes (makes 6 smallish pancakes)
1/4 cup oats
1/4 cup buckwheat flour
1/2 tsp baking powder
2(ish) tbsp milk (I used almond)
1 tsp vanilla
1. First up pop your dry ingredients (oats, buckwheat flour and baking powder) into your food processor and whiz them up so the oats break down a bit- they don’t have to be super fine.
2. Add everything else and whiz again.
3. Heat your pan, add a little coconut oil (or another greasing agent) and cook 2 pancakes at a time. I could have got more but it makes flipping tricky.
4. You know the drill, when bubbles start popping on the surface of your pancake flip that sucker.
Now you can enjoy these babies however you choose, but it would be remiss of me not to mention how I ate mine… As peanut butter and raspberry sandwiches. Get. On. Board. You absolutely won’t regret it!