PROTEIN POWER TIP! I used to think that egg white muffins and cottage cheese scrambles were the only way to enjoy a high-protein breakfast! But I now know you can easily turn your breakfast favorites into nutritious high-protein meals with creativity! Protein french toast, protein banana bread, and cottage cheese pancakes are some of my good morning staples – and now I have these Greek yogurt pancakes to add to my rotation.

Ingredients you’ll need

You’ll be happy to know that these Greek yogurt pancakes only require a handful of everyday ingredients. Here’s all you’ll need:

• Oat Flour has a slightly sweet and nutty flavor and is a fantastic way to add fiber to your pancakes. You can make it from scratch (all you need are rolled oats) or buy it at the grocery store! I love the hearty texture it adds to this recipe.
  
• Whole Wheat Flour balances the oat flour by making the pancakes light yet filling. It adds a subtle nuttiness, and the extra fiber keeps you full longer—perfect for starting your day strong.
  
• Coconut Sugar is one of my go-to’s for natural sweetness. It has a lovely caramel-like flavor without spiking your blood sugar as much as refined sugar might.
  
• Greek Yogurt is the star of the show! Greek yogurt makes the pancakes rich and hearty! It also adds a good dose of protein to the recipe.
  
• Eggs (or Egg Whites) are essential for structure and fluffiness! They also help to add even more protein to the mix. Egg whites also work if you want to lighten things up or add more protein! Just remember, you need two egg whites for every egg!
  
• Almond Milk thins out the batter and gives it the perfect consistency. You can use any milk you prefer here (oat, cow, cashew, etc..). They would all work!
  
• Baking Powder + Salt, these pantry staples are the magic duo for fluffy pancakes! Baking powder helps them rise, and the salt balances the flavors.
  
• An Extra Touch of Sweetness: if you want to enhance the flavor even more, add a drizzle of honey or maple syrup to the batter. It’s optional but perfect for anyone who likes a sweeter pancake flavor.

How to make Greek yogurt pancakes

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Helpful tips

• Don’t flatten the pancakes: Do not use your spatula to press down on the tops of the pancakes as they are cooking. This will release the air pockets, and your pancakes will be less light and fluffy.
• Only flip once: When the edges begin to look set, and the bubbles in the batter start to burst, flip. Then, you can lift an edge and peek gently: look for a golden brown color! Flipping back and forth can result in flat pancakes.
• Keep warm: Place the cooked pancakes on a baking sheet in a 200-degree F oven to keep them warm while you wait for the rest of the batch to cook.
• Toppings: These are so good served with plenty of fresh fruit! I love to top mine with an assortment of berries, mango, and sliced banana. And don’t forget the maple syrup!

Topping Ideas

This is where you get to have some fun! I’ve listed some of my favorite pancake toppings for inspiration, but you can top them with whatever you love! The sky is the limit.

• Fresh Fruit: Strawberries, blueberries, or sliced bananas add natural sweetness and a pop of color.
  
• Maple Syrup: A classic choice that pairs perfectly with these pancakes.
  
• Nut Butter: A spoonful of almond or peanut butter adds healthy fats and even more protein.
  
• Yogurt Drizzle: Top with a dollop of Greek yogurt for extra creaminess.
  

Storage recommendations

Store any leftover yogurt pancakes in an airtight container or resealable bag in the refrigerator for up to 5 days or in the freezer for up to 3 months.

More healthy breakfast recipes

• Egg and Cottage Cheese Flatbread
• 5-Minute Cottage Cheese Bowl with Tropical Fruit
• Protein Pancakes with Pancake Mix
• Yogurt with Granola, Apples and Peanut Butter

WATCH MY ‘HOW TO MAKE GREEK YOGURT PANCAKES’ VIDEO

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Good Mornin’ Greek Yogurt Pancakes with Oat Flour

Start your day with a good mornin' when you make these high-protein Greek Yogurt Pancakes with Oat Flour (no protein powder needed!). Adding yogurt to your pancakes creates thick, fluffy, protein-packed pancakes (17 grams per serving!) that are healthy, delicious, and perfect for meal prep.

Course BREAKFAST

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 3 servings

Calories 284kcal

Author Dani Spies

Ingredients

• 1/2 cup oat flour
• 1/2 cup whole wheat flour
• 2 tablespoons coconut sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 teaspoon cinnamon
• 1 cup low fat Greek yogurt
• 1 teaspoon vanilla extract
• 2 eggs (or 1/2 cup egg whites)
• 2-3 tablespoons almond milk

Instructions

• In a medium bowl, whisk together the oat flour, whole wheat flour, coconut sugar, baking powder, baking soda, salt, and cinnamon.
  
• Mix the Greek yogurt, vanilla extract, egg whites, and milk in a separate large bowl.
  
• Stir the dry ingredients into the wet ingredients until they are combined. Do not overmix or the pancakes will become dense.
  
• Heat a large nonstick pan or griddle over medium heat. Spray with nonstick cooking spray.
• Scoop 1/4 cup of batter and pour into the pan, forming small-medium-sized pancakes. Allow to cook until you see tiny bubbles forming on the top of the pancake; about two minutes.
• Gently flip and cook for another one to two minutes or until the pancakes are cooked through and golden brown.
  
• Serve with your favorite pancake toppings, and enjoy!
  

Video

Notes

Note: This recipe makes about 12 small pancakes which is 3 servings (4 pancakes per serving).

Store any leftover yogurt pancakes in an airtight container or resealable bag in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition

Serving: 4pancakes | Calories: 284kcal | Carbohydrates: 40g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 485mg | Potassium: 460mg | Fiber: 4g | Sugar: 9g | Vitamin A: 205IU | Vitamin C: 0.01mg | Calcium: 253mg | Iron: 2mg

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If you love pancakes for breakfast but want to enjoy a healthier option, these Super Easy Protein Pancakes made with just five ingredients are the perfect solution! They’re also great for anyone who wants a high-protein breakfast meal prep idea that is sweet, not savory (sometimes, I just can’t do another egg muffin, lol)!

I have spent the last year working with a fitness coach, and one of the daily habits I am committed to is getting a baseline of 30 grams of protein onto my plate for each meal (I even found a way to sneak protein into my banana bread, lol!).

If you follow me on Instagram, you know these pancakes have become a staple in my weekly routine. I call them my semi-homemade protein pancakes because I use a store-bought pancake mix as the base. I usually prepare five days’ worth of these pancakes during my meal prep, so I have them ready for a busy week. Let me show you how I do it!

Ingredients needed

This protein pancake recipe requires just five key ingredients plus one extra that I like to stir in for extra fiber. They couldn’t be easier to whip up, and they packed with nearly 25 grams of protein for just one pancake. Here is a note on all of the ingredients needed:

• Pancake mix: I always use the Simple Mills Almond Flour Pancake Mix (which is also gluten-free). It creates a soft, light, fluffy pancake, but I bet you could use just about any pancake mix you prefer or have on hand—I tend to think they would all work.
• Protein powder: Vanilla protein powder helps to boost the protein content and tastes great. I like the taste and texture of whey protein, but you can use a plant-based option if you prefer. This a super convenient way to bump up the protein content of tons of traditional breakfast options (high-protein overnight oats are the perfect example!).
• Baking soda: Don’t skip this step! It’s the secret to creating a super fluffy pancake.
• Cinnamon: Ground cinnamon always! It adds the most delicious, cozy, warm flavor.
• Fiber powder: It’s optional but I like to add NOW acacia fiber powder for plenty of fiber and a filling breakfast.
• Liquid egg whites: This is all the liquid you need! Egg whites help to boost the protein even more and keep the pancakes nice and light!

How to make this recipe

OK! Get ready and don’t blink – these super easy protein pancakes come together in a flash. You’ll notice I like to cook mine into one big pancake, but you can certainly make smaller pancakes if you prefer a stack.

Don’t forget your toppings! My favorite way to finish these protein pancakes is topped with nut butter or PBFit (lower fat with higher protein option!) and some fresh berries. Maple syrup would also be delicious.

Helpful tips

Let’s make sure your pancakes turn out just right! Here are a few friendly tips to keep in mind.

• One serving: This recipe makes one big pancake, which is one serving. You can also make them smaller if you prefer a stack of pancakes. Each serving is loaded with protein, very filling, and has a good balance of carbs, protein, and healthy fats. If you like numbers, here’s the breakdown per serving: 278 calories,
• What type of pan: Use any nonstick pan or nonstick griddle. I like to use a smaller 8-inch pan, so that one pancake ideally takes up the entire surface area.
• When to flip: The pancakes are ready to flip when the edges are set and you see little bubbles on the surface of the pancakes. This is about 2 minutes per side.
• Keep warm: If you’re making multiple pancakes for your family, to keep cooked pancakes warm until you have them all ready, place cooked pancakes in a 200ºF oven to keep them warm.

Variations

• Use a different pancake mix: Follow the same measurements, and this recipe should work fine with other pancake mixes. However, I’ve only used the Simple Mills almond flour pancake mix, so I can’t for sure.
• Toppings: Yes, please! Add fresh fruit, a dollop of yogurt, nut butter, chocolate chips, chopped nuts, and/or a drizzle of maple syrup. There are so many options!
• Flavorings: Add some grated nutmeg or fresh lemon zest to change up the flavor! Vanilla or almond extract would also be a delicious way to add an extra flavor boost.

How to store leftovers

Aside from prepping jars of pancake mix, you can also prep cooked pancakes because they store wonderfully. Quadruple the batch and you’ll have pancakes to enjoy all week long! These make a great grab-and-go breakfast for those busy mornings. Here is how you can store (or freeze) them:

• In the refrigerator: When the pancakes have cooled, place them in an airtight container or zip-top bag and store them in your fridge for up to about 4 days.
• In the freezer: Place the leftover pancakes in an airtight zip-top bag and label it with the date. They will keep for up to 3 months in the freezer. No need to thaw before reheating!
• Reheat: When you’re ready to eat a pancake, pop it in the microwave for about 45 seconds or rewarm in a toaster oven.

More healthy pancake recipes

• Peanut Butter Protein Pancakes
• Oatmeal Pancakes
• Pumpkin Protein Pancakes
• Greek Yogurt Pancakes with Oat Flour (17 grams of protein!)

WATCH MY EASY PROTEIN PANCAKES RECIPE VIDEO HERE!

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Ridiculously Easy Protein Pancakes with Pancake Mix

I'm slightly obsessed with these Super Easy Protein Pancakes! Made with just five ingredients (store-bought pancake mix, protein powder, cinnamon, baking soda, and egg whites), they are light, fluffy, and packed with protein and fiber. Meal prep the pancake base ahead and have an easy, healthy breakfast recipe ready for a busy week.

Course BREAKFAST

Cuisine American

Diet Gluten Free, Low Calorie

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 serving

Calories 255kcal

Author Dani Spies

Ingredients

• 1/3 cup (40 grams) Simple Mills almond flour pancake mix
• 2.5 tablespoons (13 grams) vanilla protein powder
• 1/8 teaspoon baking soda
• dash of cinnamon
• 1 teaspoon (2 grams) NOW acacia fiber powder (optional)
• 1/3 cup (90 grams) liquid egg whites

Instructions

• Whisk all of the ingredients to fully combine in a large bowl.
  
• Pour into an 8-inch nonstick pan. Cook for 2 minutes on each side.
  
• Top with any favorite toppings! I love to top my pancake with PBFit or natural peanut butter and fresh berries.
  

Video

Notes

Storage tips:

• • In the refrigerator: When the pancakes have cooled, place them in an airtight container or zip-top bag and store them in your fridge for up to about 4 days.

• • In the freezer: Place the leftover pancakes in an airtight zip-top bag and label it with the date. They will keep for up to 3 months in the freezer. No need to thaw before reheating!

• • Reheat: When you’re ready to eat a pancake, pop it in the microwave for about 45 seconds or rewarm it in a toaster oven.

Nutrition

Serving: 1pancake | Calories: 255kcal | Carbohydrates: 23g | Protein: 22g | Fat: 8g | Sodium: 271mg | Potassium: 132mg | Fiber: 2g | Sugar: 1g | Calcium: 6mg | Iron: 0.1mg

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The post Ridiculously Easy Protein Pancakes with Pancake Mix appeared first on Clean & Delicious.

I have found the key that the secret to healthy eating, is to make food that’s easy, delicious, and doable! And these 15-minute, healthy spinach oatmeal pancakes are just that! Starting the day with wholesome, good-for-you ingredients just sets the right tone for the day. And how cool is it that you can sneak nutrient-packed, baby spinach into your breakfast without having to drink a green smoothie (although, I do love a good green smoothie!)?

If you love oatmeal pancakes, you are going to love these spinach pancakes made with oats. All you need is a blender and a saute pan to get started! I have a hunch that you may already have most of the ingredients you need for this recipe in your fridge and pantry staples – so get ready to enjoy!

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Ingredients for Healthy Spinach Pancakes with Oats

Let’s take a quick look at the ingredients you’ll need to make these pancakes. I love that this is a healthy whole-food recipe that is made with simple, nutritious ingredients.

• Spinach – nutrient-dense, high in fiber, and loaded with vitamins and minerals this mild, leafy green is undetectable in these pancakes. You can’t taste it at all – but it does add a pop of color and plenty of health benefits.
• Almond milk – I always look for unsweetened vanilla almond milk (it’s my favorite). Sometimes, I even make it from scratch. But keep in mind, any milk you love or prefer will work.
• Greek yogurt – plain Greek yogurt is perfect. I usually use 2% but fat-free and full-fat yogurt would also work well. If you like things sweet, you can even opt for vanilla-flavored Greek yogurt.
• Eggs – You can use 1 whole egg or two egg whites.
• Vanilla extract – a delicious flavor booster.
• Oat flour – Did you know you can make homemade oat flour in just 1-minute? It’s super easy to do and creates a great base for these pancakes!
• Granulated sweetener – As I prefer to keep the sugars low, I love to use mink fruit to sweeten these healthy pancakes. But any granulated sugar will do the job. So as always, use what you have and use what you love.
• Cinnamon + sea salt: both add an extra layer of flavor to these spinach pancakes.
• Baking powder – this is the secret to making the pancakes light and fluffy! Don’t skip this one.
• Rolled oats – Adds texture (and fiber!) to these green pancakes.
• Walnuts – Packed with healthy fats, I love the texture that walnut add to these pancakes.

*Make sure to check the recipe card for full quantities and ingredients.

fun tip: if you want your kids to feel excited about eating green pancakes – call them monster pancakes or slime pancakes! This playful trick will excite them and they won’t even think to ask if there are vegetables in their breakfast.

Swaps & Substitutions

I like to keep all of my healthy recipes easy and flexible! Here are some simple swaps you can make

• Rolled Oats – Rolled oats are steamed for a shorter period of time and rolled into larger, thicker flakes. Quick oats are steamed for a longer period of time then rolled and cut into thinner, smaller flakes. You can swap quick oats for the rolled oats in this recipe but I don’t recommend subbing steel-cut oats as they are too hard and won’t soften.
• Spinach – Instead of using 1 cup of fresh baby spinach in these pancakes, you can sub in 1/3-1/2 cup of frozen spinach that has been defrosted. Just be sure to squeeze out as much water as you can before adding the spinach to your blender.
• Almond Milk – If you don’t have any on hand, you can certainly make your almond milk from scratch! But that’s a big ask, lol. Another option is to swap in any type of milk you love, prefer, or have in the fridge. They will all work.
• Greek yogurt – I love using an Organic, 2% plain Greek yogurt for most of my recipes – it’s creamy without being too rich and adds a good bit of protein to these pancakes. But you can certainly sub a full-fat or non-fat variety if that’s what you prefer (or have on hand!). If you want to keep these pancakes 100% plant-based, look for a plant-based yogurt variety.
• Egg Whites – Pre-separated egg whites are always in my fridge! I use them for scrambles, frittatas, quiche, oatmeal, and more! This recipe calls for 1/4 cup of egg whites which is equivalent to 2 egg whites. If prefer, you can swap in 1 whole egg. To keep the recipe 100% plant-based, skip the egg whites and the egg, and use a chia egg instead.
• Granulated Sweetener – I am a big fan of monk fruit. It’s a natural, zero-calorie sweetener that does not affect blood sugar like traditional sugar. But, technically this recipe will work with any type of granulated sugar you prefer or have on hand. Coconut sugar would be another great option.
• Stir-ins – I went with rolled oats and walnuts but this is flexible. You can try pecans, raisins, shredded coconut, or chocolate chips. Really, whatever stir-ins you love in your pancakes will work.

Pro-Tip: Instead of using 1 cup of fresh baby spinach in these pancakes, you can sub in 1/3-1/2 cup of frozen spinach that has been defrosted. Just be sure to squeeze out as much water as you can before adding the spinach to your blender.

How To Make Spinach Pancakes with Oats

This is a very simple recipe to make! I like to blend all the ingredients in a blender, instead of a bowl, so I can break the spinach down (nobody wants spinach leaves in their pancakes!). Here’s what you do:

1. Add spinach, almond milk, yogurt, egg whites, and vanilla into the blender and blend until you have a green liquid.
2. Next add the oat flour, granulated sweetener, cinnamon, salt, and baking powder. Blend again until you have pancake batter.
3. Stir in the rolled oats and walnuts and mix by hand. Alternatively, you can pour the batter into a bowl or spouted cup (like I do in the video below) before adding the stir-ins. This just makes things a bit easier once you get to cooking your pancakes.
4. Heat a 12-inch, non-stick skillet over medium heat and grease. Scoop one scant quarter cup of pancake batter into the pan and repeat. Don’t overcrowd the pan.
5. Cook for 2 minutes or until tiny bubbles form on the top sides of the pancake. Flip and cook for another 2 minutes or until set through and golden brown. Repeat until you have 12-14 pancakes.
6. Serve with your favorite pancake toppings (I love fresh berries, maple syrup, or a shmear of nut butter!)

Recipe FAQs | Questions & Answers

SPINACH PANCAKE WITH OATS RECIPE VIDEO

See for yourself how easy and doable these incredibly delicious and nutritious pancakes are to make! Use the video as a guide to prepare, cook and enjoy!

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15-Minute Healthy Spinach Pancakes with Oats

Course BREAKFAST, gluten free, pancakes

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings (12 pancakes total)

Calories 256kcal

Author Dani Spies

Ingredients

• 1 cup baby spinach, (2 ounces)
• 1/2 cup unsweetend almond milk
• 1/2 cup plain Greek yogurt
• 1/4 cup egg whites, (2 egg whites or 1 whole egg)
• 1 teaspoon vanilla extract
• 1 cup oat flour
• 2 tablespoons monk fruit or preferred granulated sweetener
• 3/4 teaspoon cinnamon
• 3/4 teaspoon sea salt
• 1.5 teaspoons baking powder
• 1/2 cup rolled oats
• 1/3 cup walnuts

Instructions

• Combine baby spinach, almond milk, yogurt, egg whites, and vanilla in a blender, place on lid, and blend until liquified and well combined.
• Add in oat flour, sweetener, cinnamon, salt, and baking powder. Blend again until everything is combined. The batter may will look fairly thin but will thicken as is sits.
  
• Stir in rolled oats and chopped walnuts (or preferred stir-in). Let the batter rest for 10 minutes before making your pancakes as this will allow the rolled oats to soften and the batter to thicken.
  
• Heat a large non-stick saute pan over medium-low heat and coat it with a thin layer of non-aerosol cooking spray, butter, or coconut oil. Once the skillet is hot, drop a scant 1/4 cupful of batter into the pan (I like to keep the pancakes on the smaller side).
• Cook gently for 3 to 4 minutes on the first side, until the pancakes look dry around the edges and small bubbles form over the top.
• Flip, and cook on the other side for another 1 to 2 minutes. They will be golden on both sides and set through the center. Repeat with the remaining batter.
  

Nutrition

Serving: 4pancakes | Calories: 256kcal | Carbohydrates: 36g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 523mg | Potassium: 296mg | Fiber: 4g | Sugar: 2g | Vitamin A: 707IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 2mg

© Clean & Delicious

The post 15-Minute Healthy Spinach Pancakes with Oats appeared first on Clean & Delicious.

If you are looking to level up your morning pancake routine, these healthy oatmeal pancakes will be your new best friend (shhh, don’t tell my beloved banana-baked oatmeal that I said that)! Made with a combination of rolled oats and oat flour (no wheat or gluten!) they are both light and fluffy, yet wholesome and hearty all at the same time.

This recipe was inspired by my Banana Oatmeal Pancakes (which are so very loved by readers). I wanted to create a version that was made without bananas, so those who don’t like bananas (or don’t have bananas on hand), can still enjoy some healthy oatmeal pancakes.

I also want to share a little trick to keep your oatmeal pancakes from becoming too dense or heavy! SOAK the rolled oats in milk (almond, soy, cow, etc.) for ten minutes before you add the rest of the ingredients. This helps to soften the oats which result in lighter, more tender oatmeal pancakes. So smart and so easy.

I really can’t wait for you to give this recipe a try!

How To Make Healthy Oatmeal Pancakes

The key to making your oatmeal pancakes healthier than a traditional pancake (aka; a pancake that is made with lots of refined flour, sugar, and oil!) is to focus on real, whole, unprocessed ingredients. This is a lot easier than it may sound! Let me show you what I mean.

Here are the key ingredients (I bet you already have most of them on hand!).

• Rolled Oats. Good old-fashioned rolled oats create a nice hearty texture. You can get away with quick oats but I don’t recommend steel-cut oats (they won’t soften and will make your pancakes super heavy).
• Unsweetened Almond Milk. It’s super important to soak your rolled oats in almond milk for ten minutes before making the pancakes. This will allow them to soften and keep the pancakes nice and tender. Don’t like almond milk? No problem! Use what you have and/or love!
• Oat flour. A great way to keep your pancakes gluten-free is to use oat flour! Just make sure it’s labeled 100% gluten-free (or make it yourself by blending up rolled oats in a coffee grinder or blender).
• Eggs. I used two eggs to help bind the batter together. If you prefer more protein, swap in 4 egg whites. To keep this recipe 100% vegan, swap in one flax or chia egg.
• Cinnamon. Lots and lots of cinnamon. It’s simply the perfect flavor companion for these oatmeal pancakes.

Oatmeal Pancakes Without Eggs

This recipe can easily be made vegan by swapping in on chia or flax seed egg. I found two chia or flaxseed eggs made the batter too thick but one was just right!

If you have never made a chia or flax egg before, it’s super easy! Simply combine one tablespoon of ground-up flax or chia seeds with three tablespoons of water. Let it sit for 10 minutes or until it has thickened.

Serving Suggestions for Oatmeal Pancakes

Keep it traditional and top with a bit of pastured butter and real maple syrup! I also love them topped with some fresh fruit; strawberries, blueberries, and raspberries are all delicious.

If you are on the go, try them topped with a schmear of peanut butter or almond butter!

Want more protein? Top them with a hearty dollop of Greek yogurt, or serve them alongside my high-protein hot chocolate.

Add Your Favorite Stir-Ins

I love the addition of chopped pecans in this recipe! The combination of cinnamon, oats, and nuts is just perfect to me! BUT you can of course add in your favorite flavor combos, here are a few fun ideas:

• Chopped apples. Bright, tart, and delicious! Apples are just perfect in for these pancakes.
• Chopped pears. Don’t overlook these autumn and winter fruits. When ripe, they are soft and sweet and work really well stirred into this pancake batter.
• Mini chocolate chips. Always been a kid’s favorite! My daughter always requests them in her pancakes.
• Raisins. There’s nothing better than oatmeal and raisins! If you really want to go crazy, try raisins and apples together (so good!).
• Walnuts. I happen to love this recipe with pecans, but walnuts would also be delicious!

And I’m not going to suggest bananas since this is an oatmeal pancake recipe without bananas BUT if you like bananas, they would be delicious too! Just sayin’, LOL!

Looking for more healthy pancake recipes?

• Peanut Butter Protein Pancakes
• Peanut Butter Banana Overnight Oats
• Sheet Pan Pancakes (keto + paleo!)
• Pumpkin Protein Pancakes

If you make and enjoy these oatmeal pancakes, be sure to leave a comment and ★ rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

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Oatmeal Pancakes

These easy and healthy oatmeal pancakes are simple to make and great for meal prep. Try topping them with fresh fruit and maple syrup for a traditional breakfast or spread on some almond butter or Greek yougurt when you need to take your pancakes on the go!

Course BREAKFAST, dairy free, oatmeal, pancakes

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 310kcal

Author Dani Spies

Ingredients

• 1 cup rolled oats
• 1 cup unsweetened almond milk
• 2 eggs
• 1 tablespoon coconut oil, melted
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 2/3 cup oat flour
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/3 cup chopped pecans
• 1 teaspoon cinnamon

Instructions

• Combine rolled oats and almond milk together in a large bowl. Let stand for 10 minutes for the oats to soften. 
  
• Add the coconut oil, eggs, and maple syrup to the oats, and stir to combine. Add oat flour, baking powder, and cinnamon and stir until just combined; do not over mix.  Gently fold in pecans.
  
• Heat a nonstick skillet over medium-high heat and grease with some extra coconut oil (or whatever you prefer).  Scoop 1/4 cup of batter and drop into the pan to make small sized pancakes  (I like to cook 3-4 at a time).
  
• Cook until you see tiny bubbles appear on the surface of the pancakes and the bottoms are golden brown, about 2 to 3 minutes.  Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more.
• Transfer pancakes to a warm oven or late and repeat until you have used all the batter. Serve and enjoy!
  

Notes

• Want to make this recipe 100% plant-based and vegan? Swap in one flax or chia egg in place of the eggs.
• Have some fun with the stir-ins! Try mini chocolate chips, walnuts, diced apples and pears, or blueberries.  Make it your own.
• Want to make this recipe for meal prep? Easy-peasy! Simply store the pancakes in an airtight container and pop them in the fridge for up to five days.  You can also freeze them for up to 3 months.

 

Nutrition

Serving: 3pancakes | Calories: 310kcal | Carbohydrates: 33g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 411mg | Potassium: 432mg | Fiber: 5g | Sugar: 4g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 213mg | Iron: 2mg

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The post Oatmeal Pancakes appeared first on Clean & Delicious.

all about sheet pan pancakes

This sheet pan pancakes recipe was created out of pure laziness. Ha! My family absolutely adores pancakes for breakfast and they’re nice to have on-hand to heat up for a quick meal on busy mornings. However, I find it super annoying to stand at the stove flipping pancakes, batch after batch. So time consuming!

To make our favorite pancake breakfast so much easier, I decided to experiment and whip up the pancake ingredients and then bake the whole mixture on a sheet pan. And healthy sheet pan pancakes was born!

This breakfast takes five minutes to throw together before it bakes in the oven. And you can build off of this to create different variations based on whatever you have on hand, or whatever you’re craving. We kept half of the pancake bake simple and just added sliced strawberries. I let my daughter add her favorite toppings to the other side – raspberries, blueberries and chocolate chips. Yum!

ingredients for oven baked pancakes

This easy pancake bake recipe uses simple ingredients that are all keto and paleo-friendly, with your choice of delicious mix-ins. Here’s what you need to make it:

• almond flour – Packed with protein and healthy fats, almond flour is a great gluten-free alternative to refined white flour.
• coconut flour – Low in carbs, grain-free, and full of nutrients, coconut flour is one of my favorite flours to use in baking.
• baking essentials – To ensure this baked pancake recipe bakes up just right and tastes amazing, you’ll need baking powder, cinnamon, salt & vanilla extract.
• monk fruit – Sweetens and flavors the pancakes without any additional sugars or calories. If you prefer, you can sub any granulated sugar you like (maple syrup also works).
• eggs – This recipe uses 6 eggs to provide structure and bind all the ingredients together.
• milk – Liquid is essential for this recipe. I like to use unsweetened almond milk, but you can use any milk you’d like. Coconut milk would be great too!
• mix-ins – The sheet pan pancakes are pretty amazing with just a drizzle of maple syrup, but we love to top ours with fresh fruit and chocolate chips. You could even add in shredded coconut and chopped or sliced nuts. The options are endless!

how to make sheet pan pancakes

This pancake bake is really quick and easy to throw together! Baking pancakes on a sheet pan is just a matter of stirring the ingredients together, pouring the batter onto a pan and baking it up! You can find the full printable recipe at the bottom of this page, but here are the key steps:

1. Preheat the oven and line a half sheet pan (18″ x 13″ x 1″ high) with parchment paper.
2. In a large bowl, combine all of the ingredients except for the stir-ins. Mix everything together until you have a nice thick pancake batter.
3. Pour the batter onto the sheet pan and gently even it out using a rubber spatula.
4. Add toppings of your choice! It’s fun to change it up. Maybe do half a pan with one topping and the other half with another. Or even better, do quarters and choose four favorites!
5. Bake for 12-15 minutes or until set though, golden brown, and fragrant.
6. Once baked, cut into 12 servings and enjoy with your favorite pancake toppings.

serving suggestions

Most the time, I just eat a serving of baked pancake on its own – it’s plenty satisfying. I love it warm paired with a cup of coffee. So good! But this baked pancake does pair well with a variety of breakfast sides. Below are some tasty options:

• Hash browns or breakfast potatoes
• Fresh fruit or fruit salad
• Yogurt
• Bacon, sausage, or ham
• Eggs

tips for perfect baked pancakes

• Fresh baking powder. Be sure that your baking soda is fresh! It loses potency over time. When I open a new can, I always write the date on the lid with a sharpie. Discard the opened can after 6 months.
• Coconut flour. All coconut flours seem to be a little bit different, so you may need to add a little extra almond milk if the batter is TOO thick. Also, do not pack the coconut flour when measuring.
• Substitutes. For this particular recipe there is no substitute for the almond and coconut flour. The combination of wet and dry ingredients is specific to these flours and using other flour varieties, like oat or all-purpose flour simply will not work correctly.
• Baking. Be careful not to overbake the sheet pan pancakes or it will result in dried pancakes and no one likes that! I always bake mine for 12 – 15 minutes and don’t have any problems.

storing leftover sheet pan pancakes

This oven baked pancake recipe is great for meal prep to have on hand for busy mornings. I like to make this on Sunday and then we’re set for the week!

• Storing leftovers. Place any leftover pancake squares in an airtight container, layering a piece of parchment paper between each pancake square, and store in the fridge for up to about 5 days. Any longer than 5 days and you can freeze them.
• Freezing. Do the same as above and pop them in the freezer instead of the fridge. Frozen pancakes stay fresh for up to three months.
• Reheating. You can reheat pancakes in a toaster, toaster oven or microwave.

more delicious breakfast options

• Green Breakfast Smoothie
• Almond Flour Banana Pancakes
• Healthy Banana Bread Muffins
• Banana Oatmeal Pancakes

If you make this sheet pan pancakes recipe, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

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Easy Morning Sheet Pan Pancakes with Almond Flour

These keto & paleo sheet pan pancakes are perfect for meal prep or a crowd! They bake in twelve minutes and can be topped with your favorite pancake toppings.

Course BREAKFAST, DIET, low carb + keto, meal prep, paleo, pancakes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 12 servings

Calories 150kcal

Author Dani Spies

Ingredients

• 1.5 cups super fine almond flour
• 3/4 cup coconut flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/4 cup monk fruit
• 1/2 teaspoon salt
• 6 eggs
• 1.25-1.5 cups unsweetened almond milk
• 1 tablespoon vanilla extract
• Optional add-ins: strawberries, blueberries, raspberries, chocolate chips

Instructions

• Preheat the oven to 425ºF and line a half sheet pan with parchement paper.
• In a large bowl, combine all of the ingredients except for the stir-ins. Mix everything together until you have a nice, thick pancake batter.
• Carefully transfer the batter onto the prepared baking sheet and gently even out using a rubber spatula.
• Add topping of your choice! It's fun to change it up. Maybe do half a pan with one topping and the other half with another. Or even better, do quarters and choose four favorites!
• Bake for 12-15 minutes or until set though, golden brown and fragrant.
• Cut into 12 servings and enjoy with your favorite pancake toppings.

Video

Nutrition

Serving: 1pancake | Calories: 150kcal | Carbohydrates: 8g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 360mg | Potassium: 33mg | Fiber: 4g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

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Protein-packed pancakes without protein powder

Enjoying a high-protein breakfast has become a daily habit in my life! Whether I’m enjoying my eggwhite muffins, fluffy cottage cheese pancakes, or these quick banana peanut butter protein pancakes; I find incorporating protein in my first meal of the day, really helps me to feel satisfied and satiated all morning long.

I love that these banana protein pancakes are packed with 21 grams of protein per serving and are made right in the blender! I usually cook mine into one big pancake (this is my go-to pan!) as the written recipe is perfect for one serving but can easily be scaled up to serve more.

Keep reading and I’ll show you exactly how I make them!

How to make banana peanut butter protein pancakes

As I mentioned, I like to make this protein pancake recipe into one big pancake, but you could certainly make smaller pancakes if you prefer. Here’s a quick rundown of how to make these protein pancakes:

1. Blend ingredients – Combine oats, baking powder, egg whites, peanut butter, 1/4 banana, and cinnamon in a blender and blend until you have a thick but pourable batter. You may have to blend, then scrape the sides, and blend again.
2. Cook pancakes – Spray an 8-inch, non-stick pan with cooking spray and heat over medium-low heat. Pour the pancake batter into the pan – it will fit perfectly!
3. Add mix-ins – Once the pancake sets up, sprinkle in the remaining chopped banana (or any other stir-in you prefer!).
4. Flip and enjoy! Once the pancake firms and sets, about two minutes, flip and cook for another minute or until cooked through. Enjoy with your favorite toppings!

PRO TIP: Make these pancakes in an 8-inch non-stick skillet to create the perfect single-serve protein pancake. This is my favorite way to cook them as it’s super easy and makes the most delicious pancake!

Topping ideas 

These peanut butter protein pancakes are absolutely delicious with nothing on them, but it can be super fun to add some toppings. My personal favorite toppings are Greek yogurt, extra bananas + walnuts but there are truly SO many tasty ways to top them. Here’s some inspiration to get you started!

• Maple syrup or honey
• Homemade Nutella
• Jam (my chia strawberry jam is delish)!
• Peanut butter or almond butter 
• Chocolate chips
• Fresh fruit – strawberries, blueberries, raspberries, blackberries, banana slices
• Shredded coconut
• Nuts – walnuts, pecans, almonds
• Cinnamon
• Fried egg

Cooking Tips

• Fresh baking powder. Be sure that your baking powder is fresh! It loses potency over time. When I open a new can, I always write the date on the lid with a sharpie. Discard the opened can after 6 months.
• Egg white substitute. I love using egg whites in this recipe because they add lots of protein and keep the pancakes light and fluffy. If you prefer, you can use two whole eggs instead or two flax or chia eggs for a plant-based alternative.
• Sweetener. This recipe is sweetened by the banana. If you want to add a bit of extra sweetener, try adding a couple of teaspoons of maple syrup or honey to the batter. For a sugar-free option, you can try stevia or monk fruit.

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Quick Banana Peanut Butter Protein Pancakes

These peanut butter protein pancakes are made with oats, peanut butter, banana bits, and egg whites (no protein powder needed!). Simply blend everything in your blender and cook delicious, hearty pancakes right on the stovetop in just 5 minutes. This an easy, healthy breakfast recipe that your whole family will love.

Course BREAKFAST, DIET, pancakes

Cuisine American, gluten free, kids, vegetarian

Prep Time 2 minutes minutes

Cook Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 316kcal

Author Dani Spies

Ingredients

• 1/2 cup egg whites*
• 1/3 cup organic rolled oats
• 1/4 teaspoon baking powder
• 1 tablespoon natural peanut butter
• 1/2 tsp cinnamon
• 1/2 banana, quartered and chopped

Instructions

• Combine oats, baking powder, egg whites, peanut butter, 1/4 banana, and cinnamon in a blender and mix until you have a batter.
• Coat a non-stick pan with cooking spray and heat over a medium heat. Pour pancake patter into the pan (the batter may be a little runny around the edges, so using a rubber spatula, gently pull the runny edges towards the center of the pancake).
• Sprinkle in remaining chopped banana (or any other stir-in you prefer!).
• Once the pancakes firm and set up (this will take two minutes) flip and cook for another minute or until cooked through. Enjoy!
• I love to serve these pancakes topped with a dollop of Greek yogurt and a few extra slices of banana.

Video

Notes

I love using egg whites in this recipe because it adds lots of protein and keeps the pancakes light and fluffy.  If you prefer, you can swap two whole eggs in their place or use two flax or chia eggs for a plant based alternative.

This recipe is sweetened by the banana.  If you want to add a bit of extra sweetener, try adding a couple teaspoons of maple syrup to the batter.

Nutrition

Serving: 1recipe | Calories: 316kcal | Carbohydrates: 37g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Sodium: 278mg | Potassium: 712mg | Fiber: 6g | Sugar: 10g | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg

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Fluffy almond flour banana pancakes are full of flavor and super easy to make. They are naturally gluten-free, family-friendly, and perfect for meal prep.

This recipe promises to make everyone in your home a happy, healthy eater!

These almond flour banana pancakes will quickly become your new favorite pancake recipe. They are low-carb, paleo, gluten-free, and insanely delicious! Dare I say they are better than my banana oatmeal pancakes? Tough call! They are both so good.

My kids love them with chocolate chips stirred in. But blueberries, raspberries, almonds, walnuts, and shredded coconut are also delicious if you want to play with the batter using what you have in your pantry and fridge.

How To Make Almond Flour Pancakes

These gluten-free pancakes come together so quickly! The main ingredients are almond flour, tapioca flour (or wheat flour if you are not gluten-free), eggs, almond milk, and maple syrup.

Here’s what you do:

1. Combine almond flour, tapioca flour, baking powder, and salt in a large bowl.
2. Add almond milk, one Happy Egg Free Range egg (seriously the best eggs you’ll find at your local grocery store!), maple syrup, banana, and vanilla extract.
3. Heat a medium non-stick skillet over medium heat and coat with butter or coconut oil. Scoop 1/4 cup pancake batter and pour it into the pan to form a small to medium-sized pancake.
4. Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat until you have worked through all the batter. Serve + enjoy!

How To Store Almond Flour Banana Pancakes

There are two options for storing gluten-free almond pancakes. You can either keep them in the fridge or the freezer, depending on how long you want to store them.

Store Almond Flour Pancakes In The Fridge

I like to make a big batch of almond flour pancakes on the weekend, and store them in the fridge in airtight containers.

Be sure to cool them completely before storing them. They taste great reheated and last about a week. If you’re in a hurry, you can reheat them in the microwave before hopping online for work or in the oven at 350 degrees for about 10 minutes.

Can You Freeze Almond Flour Pancakes?

You absolutely can freeze your almond flour pancakes! They will last for months in the freezer and it’s always nice to know you have nutrient-rich, delicious options waiting for you at all times.

Let the pancakes cool completely and then place them in an airtight bag or container with a piece of parchment paper between each pancake. The parchment paper is to prevent the pancakes from sticking together.

To reheat the frozen pancakes, place them in a 350-degree oven until warm or pop them in the microwave until heated through.

I hope you enjoy making these tasty pancakes as much as we do! It’s an easy way to make a healthy and happy daily choice.

Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below.  And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration.

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Almond Flour Banana Pancakes

Fluffy almond flour banana pancakes are full of flavor and super easy to make. They’re naturally gluten-free, family-friendly, and perfect for meal prep!

Course BREAKFAST, dairy free, gluten free, paleo, pancakes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 people

Calories 480kcal

Author Dani Spies

Ingredients

• 1 cup almond flour
• 3 tablespoons tapioca flour
• 1.5 teaspoons baking powder
• pinch of kosher salt
• 1/4 cup unsweetened almond milk
• 1 egg
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 banana, 1/3 mashed + 1/2 chopped

Instructions

• In a large bowl combine almond flour, tapioca flour, baking powder and salt. Gently whisk all ingredients together with a fork.
• In the same bowl combine almond milk, one Happy Egg Free Range egg, maple syrup, banana and vanilla extract. Gently stir until everything has come together.
• Heat a medium non-stick skillet over a medium heat and coat with butter or coconut oil. Scoop 1/4 cup pancake batter and pour into the pan to form a small to medium sized pancake.
• Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat until you have worked through all the batter. Serve + enjoy!

Video

Notes

• If you don’t have tapioca flour, you can sub in arrowroot or cornstarch!  If you are not gluten-free, you can also sub wheat flour for the tapioca.

Nutrition

Serving: 4pancakes | Calories: 480kcal | Carbohydrates: 44g | Protein: 15g | Fat: 30g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 76mg | Potassium: 567mg | Fiber: 7g | Sugar: 16g | Vitamin A: 157IU | Vitamin C: 5mg | Calcium: 308mg | Iron: 3mg

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This banana oatmeal pancake recipe is as easy as it gets.  Simply blend all of the ingredients in your blender until you have a nice, thick pancake batter and cook away.  Easy peasy!

There’s no flour, no butter, and no added sugar, so these pancakes are perfect for just about everyone (Unless you don’t like bananas! Then you may want to try my banana-free oatmeal pancakes!).

Are Banana Oatmeal Pancakes Healthy?

Health means different things to different people.  For me, healthy food is about eating real, whole foods, most of the time.  So yes! These banana oatmeal pancakes are about as healthy as a pancake gets.

I like to think of these pancakes as a bowl of oatmeal in pancake form.  It’s one of the most delicious ways to eat your oatmeal; blended with bananas and egg whites.  And if you really want to elevate this breakfast, top your pancakes with a fat schmear of homemade almond butter (store-bought works as well!).

Oooh! And if you like peanut butter with your banana, be sure to check out my peanut butter and banana power pancakes as well.

Ingredients For Banana Oatmeal Pancakes

The ingredients for this oat pancake recipe are all super simple and probably items you already have in your kitchen. The ingredients are also all nutritious, so you can feel good about serving these pancakes to your family.

• Ripe bananas – Since ripe bananas are the only true sweetener in this recipe, the riper the better!
• Egg whites – Egg whites add fluffiness to this gluten-free pancake recipe. Feel free to use 2 eggs instead of the egg whites.
• Rolled oats – They wouldn’t be oatmeal pancakes without the oats! Oats are technically a gluten-free food, but they can be processed with the same equipment that gluten foods are processed with, so if you definitely need gluten-free, look for a certified gluten-free option.
• Cinnamon – Can’t go wrong with a dash of ground cinnamon.
• Baking powder – Baking powder is the way to go for fluffy pancakes! You’ll need 1 teaspoon.
• Salt – just a pinch to bring the flavors together.
• Optional – add your favorite mix-ins like chopped walnuts or maybe some chocolate chips!
• Coconut oil – for cooking the pancakes. Feel free to swap this with cooking spray or a different oil.

How To Make Banana Oatmeal Pancakes

These banana oatmeal pancakes are incredibly easy to make and come together in just about 10 minutes.

• Place bananas, egg whites, oats, cinnamon, baking powder and salt into a blender.
• Blend until you have a nice thick pancake batter.
• Stir in your favorite pancake add-ins.  I went with walnuts but chocolate chips or blueberries would be delish.
• Cook for two minutes on each side or until golden brown and set through.
• Serve with your favorite pancake toppings.
• Eat and enjoy!

Tips For Pancake Success

These pancakes could not be easier to make, but here are a few tips so that they are perfect every time!

• Old-fashioned rolled oats work best in this recipe. Quick-cooking oats will work in a pinch. Do NOT use steel-cut oats.
• The riper the banana, the sweeter the oat pancakes will be, naturally. Over-ripe bananas are awesome! Whenever you have bananas about to go bad, don’t throw them out! Peel them and put them in a baggie in your freezer until you want to use them for muffins, bread, or energy bars. When you need them, take them out of the freezer and let them sit out for a bit or microwave them for about 45 seconds.
• The pancakes are ready to flip when the edges are set and you see little bubbles on the surface of the pancakes.
• Place cooked pancakes in a 200ºF oven to keep them warm, while cooking the rest of the pancakes.

Pancake Add-ins & Toppings

Feel free to get creative and add in any favorite ingredients! Toss berries, chocolate chips, sprinkles and/or nuts into the batter!

Another great way to change up your pancakes is with a variety of different tasty pancake toppings.

I like to serve banana oat pancakes with banana slices, almond butter and a drizzle of maple syrup. You can also go all out and add toppings like caramel sauce, fresh berries, whipped cream, chocolate chips and/or chopped nuts.

How To Freeze Banana Oatmeal Pancakes

I love making these pancakes on the weekend when I am doing my meal prep.  I often make a double or triple batch so I can freeze the pancakes for the next few weeks.

Once you’ve cooked your pancakes, let them cool to room temperature.  You want all of the steam to be gone, so you are not left with wet pancakes.

Place pancakes on a rimmed baking sheet, lined with parchment paper and pop in the freezer for one hour.  Transfer to a freezer bag and store in the freezer for up to one month.

When you are ready to eat your pancakes, you can either pop them in the microwave for a minute or two (times vary depending on the microwave) or place them in your toaster oven until heated through.

More Healthy Pancake Recipes:

• Almond Flour Pancakes
• Grain-Free Banana Pancakes
• High Protein Blueberry Pancakes
• Best Vegan Pancakes

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Banana Oatmeal Pancakes

Banana oatmeal pancakes are naturally gluten-free, sugar-free and made with real, simple ingredients. These fluffy pancakes are healthy and easy to make in the blender.

Course BREAKFAST, DIET, KITCHEN BASICS, pancakes

Cuisine American, dairy free, gluten free, meal prep

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 3 servings

Calories 274kcal

Author Dani Spies

Ingredients

• 2 ripe bananas (about 10 ounces)
• 1 cup egg whites or 2 eggs
• 1 cup gluten-free rolled oats
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 pinch of kosher salt
• 1/4 cup chopped walnuts
• 1 tablespoon coconut oil

US Customary – Metric

Instructions

• Combine banana, egg whites, oatmeal, cinnamon, baking powder, and salt in the blender.
  
• Blend ingredients until you have a nice thick batter. Stir in walnuts or any other add-ins you like. Blueberries, pecans, and chocolate chips are some of my other favorites.
  
• Heat a large non-stick skillet over medium heat and lightly coat it with coconut oil. Pour pancake batter in the pan to form small-medium sized pancakes. Cook for two minutes or until small bubbles begins to form on the top. Flip and cook for another two minutes or until golden brown and set through. Repeat until you have used all the batter. You should end up with 9 pancakes.
  
• Serve with your favorite pancake toppings and enjoy!
  

Video

Notes

**I love adding walnuts to this recipe, but pecans, blueberries, apples, chocolate chips and/or chopped peaches would also be delicious.

Nutrition

Serving: 3pancakes | Calories: 274kcal | Carbohydrates: 30g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Sodium: 153mg | Potassium: 646mg | Fiber: 4g | Sugar: 11g | Vitamin A: 50IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 1mg

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The secret to making fluffy coconut flour pancakes is an added teaspoon of baking powder. I know this sounds like a lot, but this ingredient will give your pancakes a light, tender texture when cooking (I use the same technique when making my super fluffy vegan pancakes!).

Unlike baking soda, baking powder already contains an acid, so all it needs is moisture and heat to activate it (no apple cider vinegar required!)

What Is Coconut Flour?

Coconut flour is rich in protein and fiber and is a great choice for anyone wanting a low-carb, grain-free flour that is also nut-free.

It’s made from the pulp of the coconut that’s leftover after making coconut milk. The pulp is dried out and ground up into a fine, soft flour, which is great for making light, fluffy pancakes.

Because coconut flour is rich in protein, fiber, and fat; coconut flour pancakes tend to be super satisfying and keep us feeling satiated for longer periods.

It is important to note that because of its high fiber content, recipes using coconut flour tend to require less flour and more liquid (eggs and/or milk) than their traditional counterparts. Coconut flour can’t be substituted 1:1 in recipes that call for other types of flour (nor can you use other types of flour to make coconut flour pancakes).

Ingredients Needed:

These coconut pancakes are made with simple, wholesome ingredients that you probably already have in your kitchen. Here’s the lineup:

• Coconut flour – The base of this pancake recipe. Do NOT try to make any different flour substitutions.
• Baking staples – You’ll need some vanilla extract for flavor, a pinch of salt to pull the flavors together, and a teaspoon of baking powder to help the pancakes rise.
• Almond milk – I like to use unsweetened vanilla almond milk, but you can use any milk you’d like.
• Eggs – This pancake recipe calls for 2 eggs. Coconut flour really works best with real eggs, so I don’t recommend trying flax or chia eggs as a substitute.
• Maple syrup – For a little added sweetness.

How to Make Pancakes with Coconut Flour

Making pancakes with coconut flour is just as easy as any other pancake recipe. Here’s the simple process:

For the full, printable recipe, reference the recipe card at the bottom of the page.

1. Combine dry ingredients. Stir together the coconut flour, baking powder and salt in a large bowl.
2. Mix wet ingredients. In a separate bowl, whisk almond milk, eggs, vanilla and maple syrup. Add the wet mixture to the dry ingredients and gently stir until everything has come together.
3. Cook. Measure out batter using a 1/4 cup measuring cup for each pancake and cook for about 2-3 minutes on each side, until the edges begin to puff and the bottom is golden brown. Repeat until you have worked through all the batter.
4. Serve. Enjoy with toppings of your choice!

Tips for Recipe Success

This recipe is pretty straightforward, but I do have a few pancake-making tips to give you the most perfect pancakes.

• Thick batter. Coconut flour pancake batter is naturally thick, but if it’s TOO thick, simply add a bit more almond milk.
• Small pancakes. Because the batter is more delicate than traditional pancake batter, it’s important to make smaller (1/4-cup) pancakes, so you can flip them easily.
• Make extras. If you want to make a large batch for more hungry mouths or ready-to-go breakfasts later, you can easily double or triple this recipe.

Pancake Toppings

Feel free to change up your pancakes with fun, tasty pancake toppings. Here’s some options:

• Syrups. maple syrup, honey, fruit syrups
• Nut butter. peanut butter, almond butter, cashew butter, sunflower butter, homemade Nutella
• Fresh fruit. blueberries, apricots, strawberries, raspberries, apples, peaches, pears, banana slices, pom seeds
• Dried fruit. raisins, cranberries, figs, apricots, goji berries, dates
• Nuts. almonds, cashews, pecans, walnuts, peanuts, sunflower seeds
• Other toppings. cream cheese, jelly, coconut whipped cream, yogurt, shredded coconut, chocolate chips

Frequently Asked Questions

Can you Substitute the Coconut Flour for a Different Flour?

I do NOT recommend making substitutions with this recipe. Coconut flour is very unique and requires more liquid than other flours for structure. If you want a pancake recipe using a different flour, try one of the following options:

• Almond Flour Pancakes
• Oatmeal Pancakes
• Almond Flour Banana Pancakes
• Peanut Butter Protein Pancakes

What Does Coconut Flour Taste Like?

Coconut flour tastes a bit like unsweetened coconut. With the addition of vanilla, maple syrup and any toppings you add, coconut flour pancakes have a very subtle coconut flavor.

Is this Recipe Keto Friendly?

Coconut flour pancakes are great for anyone on a low-carb, grain-free and/or keto diet. There are just 4 grams of net carbs for every two tablespoons of coconut flour. You can omit the maple syrup in this recipe to further lower the carbs in these pancakes.

How to Keep Pancakes Warm

Place cooked pancakes on a baking sheet in a 200ºF oven to keep them warm while you finish cooking all of the batter.

Can you Freeze these Pancakes?

Yes! These naturally gluten-free, dairy-free pancakes are great to make ahead of time and freeze for a later date. Once pancakes have cooled, transfer them to a baking sheet, so they aren’t touching, place in the freezer for 30 minutes, and then place them in freezer-safe airtight containers; freeze for up to 3 months. No need to thaw when you’re ready to eat, just add the pancakes to a plate and microwave for 30-60 seconds or until warm.

Storing Leftovers

Store any leftover pancakes in an airtight container in the refrigerator for up to about 1 week.

More Coconut Flour Recipes

Looking for more recipes using coconut flour? Give these other favs a try:

• Coconut Flour Chocolate Chip Blondies
• Coconut Flour Chocolate Chip Cookies
• Gluten + Grain Free Chunky Monkey Muffins
• Coconut Flour Pumpkin Cranberry Muffins

WATCH MY COCONUT FLOUR RECIPE VIDEO

Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below.  And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration.

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15-Minute Coconut Flour Pancakes (Light & Fluffy!)

Learn how to make super fluffy Coconut Flour Pancakes in just 15 minutes! This is a naturally gluten-free recipe that is higher in fiber and protein while being lower in carbohydrates compared to traditional pancakes. The perfect healthy breakfast for busy weeks that should keep you feeling satisfied for hours.

Course BREAKFAST, DIET, pancakes

Cuisine American, gluten free, nut free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 192kcal

Author Dani Spies

Ingredients

• 1/3 cup coconut flour
• 1 teaspoon baking powder
• 1/3 cup unsweetened almond milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1 tablespoons maple syrup
• 1/4 cup chopped pecans, (*optional)

Instructions

• In a large bowl, combine coconut flour, baking powder, and pecans (if using). Gently whisk all ingredients together with a fork.
  
• In a separate bowl or spouted cup combine almond milk, eggs, maple syrup and vanilla extract.
  
• Add the wet ingredients to the dry ingredients and gently stir until everything has come together.
  
• Heat a medium non-stick skillet over a medium heat and coat with butter or coconut oil. Scoop 1/4 cup pancake batter and pour into the pan to form a small to medium-sized pancake. Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat until you have worked through all the batter.
  
• Serve pancakes with your favorite toppings and enjoy!
  

Video

Notes

This recipe makes 6 small to medium-sized pancakes. One serving is 3 pancakes or half of the recipe.

Nutrition

Serving: 3pancakes | Calories: 192kcal | Carbohydrates: 22g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 165mg | Potassium: 692mg | Fiber: 7g | Sugar: 8g | Vitamin A: 238IU | Calcium: 346mg | Iron: 2mg

© Clean & Delicious

The post 15-Minute Coconut Flour Pancakes (Light & Fluffy!) appeared first on Clean & Delicious.

If you want your Almond flour pancakes to be super fluffy, this grain-free and gluten-free pancake recipe are for you! The naturally sweet flavor from the almonds creates a delicious base and the healthy fats help to keep you satiated for hours. My family loves eating these paleo-friendly pancakes topped with a pat of pastured butter and maple syrup.

Why you’ll love this recipe

• Versatile: These pancakes are easily adaptable for a variety of diets. They are naturally gluten free, grain-free, dairy-free, paleo and keto-friendly.
• Easy: Ready in minutes, these easy almond flour pancakes are ideal for whenever you’re wanting a simple and quick breakfast! Mix ingredients in bowls, combine and cook, that’s it! 
• Healthy: This pancake recipe is naturally sweetened, made with wholesome ingredients and packed with healthy fats and fiber to keep you full and satisfied.
• Perfect for meal prep: These are great for prepping breakfast ahead of time! Just cook, cool, and store the pancakes in the refrigerator or freezer until you’re ready to enjoy!

Ingredients needed

This low-carb almond flour pancake recipe uses minimal ingredients that are super nutritious, yet these still taste amazing! And we’re using a combination of almond flour and tapioca flour to make them super light and fluffy. Here’s everything you’ll need:

• Almond flour: Almond flour is made from blanched almonds that have been ground up into a fine meal. It’s a naturally gluten-free, low-carb flour which is why we often see it used in paleo recipes or grain-free baking. I really love Bob’s Super Fine Almond Flour as it creates a nice light texture. You can learn more about almond flour here.
• Tapioca starch: Tapioca starch and tapioca flour are the same things. It’s a starchy, slightly sweet flour that comes from the cassava plant, and it works really well as a thickener. I love adding it to grain-free batters, like these pancakes.
• Baking powder: To help these get nice and fluffy.
• Salt: Just a pinch to bring the flavors together.
• Milk: You can use any preferred milk. To keep these dairy free, we recommend using almond or cashew milk.
• Egg: One egg will add structure and fluffiness.
• Maple syrup: To add a natural sweetness. For a keto/low-carb option, swap the maple syrup for a sugar-free maple syrup like this one.
• Vanilla extract: For a delicious, subtly sweet flavor.

How to make Almond Flour Pancakes

Pancakes made with almond flour are incredibly easy to make and come together in just a few minutes. Here’s the simple method:

For full, printable instructions, reference the recipe card at the bottom of the post.

1. Combine dry ingredients: Whisk together the almond flour, tapioca flour, baking powder and salt in a large bowl.
2. Mix wet ingredients: Stir together the almond milk, egg, maple syrup and vanilla extract in a separate bowl or spouted cup.
3. Combine liquid ingredients with dry ingredients: Add the wet ingredients to the dry ingredients and gently stir until everything has come together.
4. Cook pancakes: Heat a medium non-stick skillet over medium heat and coat with butter or coconut oil. Scoop 1/4 cup pancake batter and pour into the pan to form small to medium-sized pancakes. Cook until the edges begin to puff and the bottom is golden brown. Flip and cook the other side until cooked through.
5. Serve: Enjoy the flapjacks with your favorite pancake toppings! I love bananas and maple syrup with these.

Tips for recipe success

This recipe is simple and straightforward, but here are a few pancake-making tips for perfection every time.

• Blanched almond flour: We recommend using super fine blanched almond flour to keep these pancakes super fluffy and light. You can use almond flour that is not blanched, but the end result will be a little more dense.
• Don’t press down on the pancake: It’s best not to press down on the pancakes with the back of your flipper, while they’re cooking. This can cause the pancake to flatten and it won’t help them cook any faster.
• Only flip once: Flipping the pancakes back and forth causes them to deflate and become dense, so when it’s time to check if they’re done on bottom, just barely lift them to take a peek.
• Warm pancakes: If you’re cooking breakfast for a group, keep these warm until they’re ALL ready by placing them on a large baking sheet in a 200 degree oven.

Storage recommendations

• Storing: Leftovers can be stored in an airtight container or bag in the refrigerator, for up to five days. 
• Freezing: Place the cooked and cooled pancakes in a freezer safe bag or container and store in the freezer for up to 6 months. 
• Reheating: To reheat from frozen, you can either heat them in a toaster oven, microwave, or a warm oven. You can also reheat without thawing them first.

More pancake recipes to enjoy:

• Pumpkin Protein Pancakes
• Coconut Flour Pancakes
• Fluffy Vegan Pancakes
• High-Protein Blueberry Pancakes
• Whole Wheat Chocolate Chip Pancakes

If you make and enjoy this recipe, be sure to leave a comment and ★ rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

Print

15-Minute Almond Flour Pancakes (with video!)

Nothing says good morning like a stack of fluffy Almond Flour Pancakes served with your favorite toppings! This healthy pancake recipe is so easy to mix up and yields light, fluffy pancakes with the most amazing flavor. Get ready for a delicious, satisfying breakfast that everyone in your family will love.

Course BREAKFAST

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 400kcal

Author Dani Spies

Ingredients

• 1 cup almond flour I like Bobs blanched super fine almond flour*
• 2 tablespoons tapioca starch
• 1 teaspoon baking powder
• Pinch of kosher salt
• 1/3 cup unsweetened almond milk
• 1 egg
• 1 tablespoon sugar-free maple syrup
• 1 teaspoon vanilla extract

Instructions

• In a large bowl combine almond flour, tapioca flour, baking powder and salt. Gently whisk all ingredients together with a fork.
  
• In a separate bowl or spouted cup whisk together the almond milk, egg, maple syrup and vanilla extract.
  
• Add the wet ingredients to the dry ingredients and gently stir until everything has come together.
  
• Heat a medium non-stick skillet over a medium heat and coat with butter or coconut oil. Scoop 1/4 cup pancake batter and pour into the pan to form a small to medium sized pancake.
  
• Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat until you have worked through all the batter. Serve + enjoy!
  

Video

Notes

*Blanched almond flour keeps these pancakes super light and fluffy.  You can use almond flour that is not blanched, but the end result will be a little more dense.

• Storing: Leftovers can be stored in an airtight container or bag in the refrigerator, for up to five days. 
• Freezing: Place the cooked and cooled pancakes in a freezer safe bag or container and store in the freezer for up to 6 months. 
• Reheating: To reheat from frozen, you can either heat them in a toaster oven, microwave, or a warm oven. You can also reheat without thawing them first.

Nutrition

Serving: 3pancakes | Calories: 400kcal | Carbohydrates: 24g | Protein: 15g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 101mg | Potassium: 237mg | Fiber: 6g | Sugar: 5g | Vitamin A: 119IU | Calcium: 268mg | Iron: 3mg

© Clean & Delicious

The post 15-Minute Almond Flour Pancakes (with video!) appeared first on Clean & Delicious.