Healthy Pancakes (6 ways)

A stack of healthy pancakes with syrup being poured over them.

5 from 1 vote

Our go-to heathy pancakes recipe is made with white whole wheat flour, coconut sugar, eggs, and coconut oil. Make this as is or use one the 6 flavors we're sharing!

Prep 10

Cook 15

Total 25

Fat 10

Carbs 29

Protein 9

Yield

Ingredients

Base Dry Ingredients

1.5 cups white whole wheat flour
2 teaspoons baking powder
1/8 teaspoon salt
Preferred flavor* dry ingredients see below

Base Wet Ingredients

2 large eggs
1 cup unsweetened, plain almond milk
2 tablespoons melted coconut oil
Preferred flavor* wet ingredients see below

Peanut Butter Pancakes

1 large banana mashed (~1/2 cup)
1 teaspoon vanilla extract
1/4 cup all-natural peanut butter
2 tablespoons coconut sugar

Scallion Potato Pancakes

1.5 cups grated potato not squeezed
1/2 cup minced green onion
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
salt to taste
1 tablespoon melted coconut oil

Apple Cinnamon Pancakes

1.5 cups grated apples not squeezed
1 teaspoon ground cinnamon
2 tablespoons coconut sugar
1 tablespoon melted coconut oil

Pumpkin Pancakes

1 cup pumpkin puree
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

Lemon Ricotta Pancakes

2 tablespoons lemon zest
1/2 cup whole milk ricotta cheese
1 teaspoon almond extract
2 tablespoons honey

Chocolate Chocolate Chip Pancakes

1/4 cup unsweetened cocoa powder
1/3 cup chocolate chips
1 large banana mashed (~1/2 cup)
1/4 cup maple syrup
1 teaspoon vanilla extract

Instructions

Place base dry ingredients (1.5 cups white whole wheat flour, 2 teaspoons baking powder, and 1/8 teaspoon salt) and preferred flavor* dry ingredients into a medium bowl and mix well.
Then, in a separate bowl crack 2 eggs and whisk. Add 1 cup almond milk and then the wet ingredients from preferred flavor* into the same bowl and mix.
Add dry ingredients into wet ingredients and mix making sure all ingredients are combined. Finally, add in 2 tablespoons melted coconut oil and mix again.
Next, heat a large skillet over low/medium heat. Spray skillet with non-stick cooking spray.
Using a 1/3 cup scoop, scoop pancake batter into the skillet. Let the pancake cook for 2-3 minutes on each side, flipping when bubbles start to form in the center of the pancakes. Repeat until all pancake batter is gone.
Top with your favorite toppings and enjoy!

Tips & Notes

Preferred flavor: Choose between Peanut Butter, Potato Scallion, Apple, Pumpkin, Lemon Ricotta, or Chocolate Chocolate Chip. Flavor ingredients are located above the recipe card.
Nutrition information is just the base batter with no mix-ins.

Watch it

Nutrition Facts