Healthier Pancake

I can’t tell you how often we eat pancakes.  If it was up to our 5 1/2 year old we would eat pancakes every meal!  Since we like to eat pancakes so much, I have tried different versions of a main recipe.  I keep changing the recipe and trying different ingredients to make the pancakes more then empty carbohydrates.  Sometimes I add flax seed meal, wheat germ and even chia seeds and always add fresh blueberries or blueberries we have frozen.

Coconut Oil
Coconut Oil Photo by Holly Hedman

I started using Coconut Oil more and more. I love the health benefits of coconut oil and how good it makes the pancakes taste!

Spreading Coconut Oil Photo by Holly Hedman
Spreading Coconut Oil
Photo by Holly Hedman

I love my double burner cast iron skillet.  A few years back I got rid of all of my non-stick pans and skillets and bought all cast iron and stainless steel.  You can find cast iron skillets on Amazon.com.

Use a large scoop for perfect size pancakes! Photo by Holly Hedman
Use a large scoop for perfect size pancakes!
Photo by Holly Hedman

Gadgets are not just for guys.  I can’t tell you how many kitchen gadgets I have!  Pampered Chef loves me! LOL No, I don’t sell it… just buy it! 😀

Perfect size pancakes Photo by Holly Hedman
Perfect size pancakes
Photo by Holly Hedman

 

Cooking Pancakes Photo by Holly Hedman
Cooking Pancakes
Photo by Holly Hedman

After the batter is on the skillet, I put my blueberries in.  Yes, the photo above is plain because I make my oldest daughter plain pancakes.  She doesn’t like blueberry ones!  I know, she is goofy!

Almost done! Photo by Holly Hedman
Almost done!
Photo by Holly Hedman

When the sides of the pancakes are no longer doughy, it is time to flip them.  I do have to say it can be tricky flipping at the right time!  The more you make them, the better you get at knowing when it is the perfect time to flip!

Time to eat!  Photo by Holly Hedman
Time to eat!
Photo by Holly Hedman

Normally, we enjoy our pancakes with Greek yogurt on them and then drizzle maple syrup.  But the day I made these and took the photos, we were all out of yogurt but we had Kefir and apple sauce with them.

Ingredients:

2 c. Oat Flour

1 1/2 c. Spelt Flour

1 TBS aluminum free baking soda

1 tsp salt

1 c. organic sugar

3 organic or range free eggs

1 stick of organic or 1/4 c. of homemade butter, melted and cooled

Approximately 3 c. of organic milk or DHA organic milk

Fresh or frozen blueberries

Organic Coconut oil

Directions:

In a large mixing bowl, combine flours, baking powder, salt and sugar.  Beat the 3 eggs in a small bowl and add to the flour combination.  Once butter has been melted and cooled, add it to the mixture.  Add milk one cup at a time to reach the consistency you want.  Don’t over mix the batter.

Once your skillet or double burner cast iron skillet is up to your desired cooking temperature, scoop batter and place on skillet and add blueberries.  Once the bubbles are stop coming flip and cook for a few minutes longer.

When pancakes are all done, top with organic Greek yogurt (any flavor) and drizzle with maple syrup.  Enjoy!!!!!!!!!!!

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2 thoughts on “Healthier Pancake

  1. Samantha H. says:

    We love pancakes here as well. We also love our cast iron griddle. I can pumpkin in the fall. My boys love pumpkin pancakes.

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