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The Best Healthy Pancakes Recipe

These whole food pancakes are ideal when topped with some fruit, a sprinkle of flax seeds, almonds, a pinch of cinnamon, and a splash of homemade coconut yogurt or date syrup. I consider one serving to be all five pancakes made from this recipe. If you’re making for more than one person, consider doubling or tripling the original quantities.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 5 pancakes
Calories: 92kcal
Cost: >1$

Equipment

  • Blender
  • Frying Pan
  • Spatula

Ingredients

  • 1/2 cup cooked Barley the softer the better- almost porridge-like consistency
  • 2 tbsp tapioca flour mixed into 1 tbsp water or coconut yogurt alternatively 1 egg yolk (keep the white for later)
  • 1/2 banana can be left out
  • 2 tbsp date syrup optional- purely to sweeten
  • 50 ml almond milk or coconut milk
  • 1 tsp coconut oil optional
  • 1 tsp vanilla essence optional
  • 1/2 cup oat flour or any flour of choice. I dry blend my oats to make course flour
  • 2 tbsp tapioca flour or more or less, depending on the texture, add one at a time
  • 1 tsp cinnamon optional
  • 10 ml Baking powder

Instructions

  • Blend the first 8 ingredients together until most of the mixture is lump-free.
  • Combine all the dry ingredients and lightly mix it into the batter (except the tapioca flour).
  • If using eggs, beat the egg whites until peaks form and fold into the batter mixture (this isn’t essential but will give lighter, fluffier pancakes)
  • Let the mixture sit for at least 10 minutes before spooning onto a heated and greased non-stick pan, you may need to spread it out with a spatula. The batter should be thick enough not to drip off the spoon. Add Tapioca flour if the mixture is too runny.
  • When the mixture forms bubbles on the surface and feels firm enough to lift, flip over and cook the other side. If you find the pancakes are too mushy or sticking to the pan, try adding a bit more tapioca flour but don't overdo it, add one spoon at a time.

Video

Notes

These whole food pancakes are ideal when topped with fresh fruit, a sprinkle of flax seeds, almonds, a pinch of cinnamon, and a splash of homemade coconut yogurt or date syrup.