Healthy Pancake Recipe

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Made with no butter, no refined sugar and zero all purpose flour you can actually call this a Healthy Pancake Recipe. They will keep you energized during the mornings! These can be made in under 30 minutes start to finish. 

Try my Dates Bars Recipe next! Find all my Breakfast Recipes here.

Taste and Texture:

• Thick and Fluffy
• Soft and light (sort of spongy)
• Filled with hearty flavors 

Recipe Ingredients:

1. Whole Wheat Flour: White whole wheat flour works best. A combination of Apf and whole wheat works well too.
2. Honey: You can also use maple syrup or agave in place of honey.
3. Vinegar: Don’t skip or replace it since it reacts with baking soda to produce light and soft pancakes.
4. Leaveners: Both baking powder and baking soda are required for good rise and lift.
5. Eggs: You will need two large eggs for the batter.
6. Greek Yogurt: Full fat or low fat both work wonderfully here. I have used low fat. But make sure to use greek yogurt not the regular one. 

How to make healthy pancakes:

Making pancakes is the easiest if you follow the basic instructions as is! Just remember, everything room temperature and no over mixing after adding wet ingredients

• Mix all wet ingredients in a bowl till combined
• Next add in all the dry ingredients together
• Then add the star of our show-some vinegar
• Batter will be thick, don’t be tempted to add more liquid
• Cook them on hot skillet/griddle. Flip the pancake when you see bubbles forming and settling on the top of pancake. Cook on the other side till they turn golden brown.

Tips to make the best pancakes:

1. I like to use white whole wheat flour to make my pancakes. It has a mild and sweeter flavor than regular whole wheat flour. You can even use half all purpose flour and half whole wheat.
2. Don’t reduce the quantity of vanilla in the batter. You will need heaping 2 tsps for best flavor.
3. Never over mix batter after adding the dry ingredients. Just mix until the streaks of flour disappear.
4. Batter will be thick and trust me it will make thickest pancakes! Don’t be tempted to add more milk to it.
5. Don’t flip pancake right when bubbles start forming on top, cook it on one side till bubbles start to settle on the top of pancake.

If you liked these Soft Dinner Rolls, give it a star review. Also, tell me in the comments- how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook! 

More Healthy Desserts:

Easy Pancakes

Healthy Strawberry Cookie Cups

Healthy Banana Muffins

Healthy Zucchini Bread

If you liked this Recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook! 

Healthy Pancake Recipe

Made with no butter, no refined sugar and zero all purpose flour you can actually call this a Healthy Pancake Recipe. They will keep you energized during the mornings! These can be made in under 30 minutes start to finish.

5 from 4 votes

Print Pin Rate

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings 6 Pancakes

1x2x3x

Calories: 89kcal

Author: Neha

Equipment

• Skillet/Griddle

Ingredients

• ▢ 2 large Eggs (at room temp)
• ▢ 6 tbsp Greek yogurt (at room temp)
• ▢ 4 tbsp Honey
• ▢ 1 tbsp Coconut Oil
• ▢ 2 tsp Pure vanilla extract
• ▢ 1 1/2 tbsp Vinegar
• ▢ 3/4 Cup White Whole Wheat Flour
• ▢ 1 tsp Cornstarch
• ▢ 1 1/2 tsp Baking Powder
• ▢ 1 tsp Baking Soda

Instructions

• In a medium bowl, combine the eggs, yogurt, oil honey and vanilla. Whisk until well combined and smooth.
• Sift dry ingredients over wet. Add vinegar and fold the batter in till flour disappears, don't over mix at this point. Batter will be thick, but avoid adding more liquid or your pancakes may turn out flat rather than fluffy. At this point you may also add some walnut chunks or even chocolate chips to your batter.
• Now heat a griddle or skillet over medium heat. Spray lightly with cooking spray. Scoop batter onto the heated griddle. I like to form 6 good sized and thick pancakes from this batter. You can make them as big or as small as you prefer. They will still turn out very thick and puffy!
• Cook on the first side until bubbles begin to form and settle over the top. Bottom side of the pancakes will be lightly browned by then. It will take about 1-2 minutes. Flip pancakes and cook until the second side is browned, about 1-2 minutes more.
• Serve immediately or keep warm in a 200 degree heated oven while you cook the rest of them. I have served mine with Pongo Chocolate Hazelnut Spread and fresh berries. You may enjoy them as is or with some syrup if you'd like.

Notes

Storing Information:

To freeze pancakes, first let them cool completely and then wrap them in ziploc bags or airtight containers. They freeze well for up to 2 months.

Thaw pancakes on the counter top or reheat them in microwave until heated through. 

Tips to make perfect Pancakes:

• I like to use white whole wheat flour to make my pancakes. It has a mild and sweeter flavor than regular whole wheat flour. You can even use half all purpose flour and half whole wheat.
• Don't reduce the quantity of vanilla in the batter. You will need heaping 2 tsps for best flavor. Never over mix batter after adding the dry ingredients. Just mix until the streaks of flour disappear.
• Batter will be thick and trust me it will make thickest pancakes! Don't be tempted to add more milk to it.
• Don't flip pancake right when bubbles start forming on top, cook it on one side till bubbles start to settle on the top of pancake.

Nutrition

Serving: 1Pancake | Calories: 89kcal | Carbohydrates: 18g | Protein: 6g | Fat: 3g | Sodium: 118mg | Sugar: 7g

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