Many people reserve pancakes for the weekend; this is true for when I was growing up as well. I am not positive why this is, but I have a feeling it has something to do with pancakes being thought of as not the healthiest of breakfasts and it’s probably not if you stick to the most popular pancake mixes out there. Just look at how many ingredients there are in these two popular pancake mixes:
Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), Dextrose, Salt.
INGREDIENTS: ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, LEAVENING (SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), DEXTROSE, NONFAT DRY MILK, PARTIALLY HYDROGENATED SOYBEAN OIL, SALT, WHEAT GLUTEN, CALCIUM CARBONATE, CORN SYRUP SOLIDS, SODIUM CASEINATE, MONO AND DIGLYCERIDES, LACTIC ACID.
Corn syrup solids? Partially hydrogenated oils? Bleaching agents to make my pancakes whiter and fluffier? “No, thank you,” to all of that!
What if I told you that you can have pancakes everyday and, unless you go overboard with the mix-ins, not jeopardize your health goals? Well, with these guilt-free pancakes, you can. They are perfect for fueling, recovering, pleasing, and just plain living. Seriously, though: I’ve had these pancakes every morning for three days straight so far and I didn’t once feel heavy or go into a food coma. So I have for you today, a simple recipe for making the most nutritious and delicious pancakes you’ve probably ever had (Okay, maybe this applies to the “nutritious” part.). Now, you can make these less-healthy or healthier by adding certain add-ins (e.g. adding chocolate chips and loads of syrup every morning is not something I’d advise) , but the 3 main ingredients stay the same.
- ROLLED OATS (3/4 cup)
- NONDAIRY MILK (1/2 cup)
- BANANA (1 medium-sized)
That’s right. You can turn this:
Whenever you want.
Recipe for 3-Ingredient Pancakes (makes 3-4 medium sized pancakes):
- Pour the dry rolled oats into a blender and blend them until they become like flour. This should take less than a minute.
- Add the nondairy milk and the banana and blend until a batter forms. This should take less than a minute.
- Pour the batter into a pre-heated pan that is lightly smeared (like you would any other time you make pancakes). Earth Balance or coconut oil are probably good options here, but I’m sure you can find a way to not use either fatty option.
- Monitor and flip like you would any other time you’re making pancakes. They aren’t as fragile as you think they might be thanks to the banana.
- Serve with whatever toppings you want. I top with pure maple syrup because it’s a sweetener that at least has some nutritional value (e.g. zinc, manganese, calcium).
I’m a sucker for (vegan) chocolate chip pancakes and I added hemp seeds, ground cinnamon, and cacao powder for extra nutrients.
Added crushed almonds to this batter.
Additional ingredients to add to the batter after 3 ingredients have been blended or on top of the pancakes once ready (your preference): cinnamon, cacao or cocoa powder, chocolate chips, crushed nuts, seeds (hemp, pre-soaked chia, pumpkin, sunflower), blueberries, goji berries, apricots, figs, apples.
There you have it! Pancakes so good you’re dishwasher (child, partner, or machine) will want to thank you! 🙂
Now you have an easy way to make healthy pancakes that are nutritious and delicious. They are also vegan and gluten free so you can share this recipe with friends and family members without worry of conflicting with their dietary choices.
Yay! Pancakes for everyone!
PS: If the batter and finished products are a bit on the thicker side where you can tell they are definitely made from hearty oats, add a tad more nondairy milk to the batter. Optimally, they have a bit of fluffiness to them and shouldn’t be close to dry when you are eating them.