There has been a big struggle in my life with wanting to eat pancakes but also wanting to stay away from breads. Breads have very minimal nutrient value to them and depending on where the wheat came from or how much processing the flour has gone through. Processed flours can contain phytonutrients, which pull nutrients from our bodies in order to break it down and move it through our digestive systems. Every time I craved or was eating pancakes, I thought, there must be a better way! Well guess what?! There is a healthier (and in my opinion, yummier) way to have pancakes. These also work really well as waffles too!
This simple recipe is very quick to make and not easy to mess up (trust me, I am master as screwing things up). Almost every time I have made this recipe, I have forgotten a step or added too much of an ingredient. Luckily for me, I still enjoy the pancakes. Following the recipe as written is the best chance you have for pure success but minor alterations will not result in the trash can being full and you still hungry!
I cook these pancakes in coconut oil (so the cakes don’t stick) since it has a higher heat capacity when compared to other oils. Coconut oil is a good source of fat for the body and an easy way to add more in addition to the eggs. Also, coconut oil adds just the right flavoring to the pancake!
This recipe is delicious with syrup, nut butter, fruits, or just plain. They reheat well in a toaster and easy to take on the go. Very Versatile!! However, this recipe is best for smaller groups since the single recipe makes only 4 cakes. Once word of caution, the pancakes don’t bubble up like normal cakes (bisquick for example) and they tend to be more dense resulting in needing to cook for longer. Turn the heat down a little to avoid burning the outside and not cooking the inside thoroughly.
Add some eggs and fruits on the side and you have yourself a healthy complete breakfast!
Enjoy and Much Love,