Recipe: Healthier Pancakes

My sister and I used to have pancakes every Sunday morning. Realising that we didn’t *have* to keep our pancake consumption to Shrove Tuesday alone, we started whipping up a pancake feast pretty much every weekend. Eventually though, it started to take the fun out of pancakes (shock, I know). we kept our weekend pancake tradition going for so long that Shrove Tuesday rolled around again and the novelty just wasn’t there! It was time to wave goodbye to ‘Pancake Sunday’.

So my love of pancakes runs deep. I especially love a pancake stack. If they’re on the menu, there’s a 95% chance I’ll be ordering them. However, because I can’t afford to go out for brunch every weekend (yet), I’ve decided I’m just going to have to perfect the art of pancakes myself.

I’ve been through the ‘3 ingredient pancakes’ phase, and I am still partial to a ‘protein pancake’ recipe every now and again. But lets all be honest with ourselves; nothing tastes as good as a straight up stack of fluffy american pancakes, right?

This recipe falls somewhere in the middle, I feel. Made predominantly of wholefoods, it’s not too indulgent, but still has all the ingredients to make you feel like you’re not doing them yourself an injustice.

You could use 100% plain flour, 100% wholewheat flour, or 100% oat flour – but for this stack pictured, I used 50/50% plain (because it was in the cupboard) and oat (for that slow-release energy). I used whole fat dairy milk (because it’s again, all I had int he fridge) but lots of recipes I used as inspiration suggested almond milk, or similar nut milks would work as well!

For the pancakes: (makes 2 servings of stack pictured above)

  • 1 cup plain flour
  • 1 cup oat flour
  • 4 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1 1/2 cups of milk (of choice)
  • 2 large eggs
  • 2 teaspoons of vanilla extract
  • 1/2 cup of greek yogurt
  1. Combine all dry ingredients in a large bowl
  2. Whisk together wet ingredients (but not the yoghurt)
  3. Pour wet ingredients into dry ingredients and mix.
  4. Add greek yogurt and combine.
  5. Melt butter in a frying pan and spoon in your chosen amount of mixture. (I use butter because it’s most delicious, but you could use an alternative)
  6. Leave to cook until bubble appear on the surface, then flip.
  7. Repeat until all mixture is cooked and you have the most beautiful pancake stack!

Ideas for Serving:

  • Maple syrup with bacon or halloumi
  • Fresh fruit, yoghurt and granola
  • Nut butter and banana
  • Chocolate (and ice cream…?)

Disclaimer 1: The recipe actually is for 4 servings, but my boyfriend and I basically just ate half each because we eat a. lot. You can half the recipe if you want to make less, or 1/4 for a single (small) serving.

Disclaimer 2: Greek yoghurt pancakes is not a recipe I have created from scratch, but I did make a few adjustments to make it ‘a bit of me’ y’know.

I would love to know if you give them a try.
Tag me in your photos on instagram @moll_eatsandlifts or comment below!

Until next time,
Molly x

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