My husband is traveling in Europe this week for work, so it’s ladies’ week here at the house. We’ve been trying to do at least one “special thing” every day during his absence. With tonight as his last night away, I wanted to top off our week with the Most Coveted Meal in the History of Parenting: the night Mama says, “Hey, let’s be silly and have breakfast for dinner!”
Cue the applause.
Part of me (ahem, 90%) was tempted to pour a bowl of cereal and be done with it (and I won’t judge you if that’s what you do sometimes). However, I thought about our nutrition profile for the day and realized cereal wouldn’t cut it. So, I whipped up these bad boys. (Since when do I call pancakes “bad boys”?) Anyway, I made pancakes that are deceptively delicious for being not-too-shabby health-wise.
Granted, my five-year-old wanted to top off her meal with seaweed and peas, so that helped some on the nutrition front. Hey, I don’t argue about the combination she requests when she’s asking for things like that. To be clear, I wouldn’t choose that for myself. I suggested pancakes, after all. Pure maple syrup is still my friend (afflinks).
So, back to those pancakes. For dinner or breakfast (or hey, why not lunch?), these are the real deal. I’d been missing pancakes ever since I went gluten-free a few years ago. However, since creating these, I miss pancakes no more! Welcome back, loves.
The Best Healthy Pancakes
Bowl #1: Mix together the following ingredients.
- 3/4 cup almond flour
- 3/4 cup all-purpose gluten-free flour (note: you can use only all-purpose flour or wheat-based flour if you prefer; I just like using some almond flour for the health profile)
- 1/4 tsp salt
- 1 Tbsp baking powder
- 1 tsp – 1 Tbsp chia seeds, hemp seeds, or flaxseeds (optional, quantity to personal preference)
Bowl #2: Mix up these ingredients, too.
- 2 eggs (or more if you want extra protein)
- 1 cup milk (or allergy-friendly or vegan alternative; I find hemp milk and almond milk work well for cooking and baking)
- 3 Tbsp safflower oil (or other heat-friendly oil with a good health profile)
- 1 Tbsp blackstrap molasses or other sweetener (I like molasses for its health benefits)
Now, combine the contents of the two bowls. Mix only until the batter is wet. It will be very lumpy. This is fine.
Optional: Add a cup (or more!) of your favorite fruit, sliced thin if appropriate. I like adding about a cup and a half of whole organic blueberries; my daughter prefers sliced strawberries. Both are good.
Heat your nonstick pan or griddle to medium-low heat. For these pancakes, I prefer using a pan. Spoon batter into pancakes that will be about 4 inches in diameter. If you’re using a pan, put the lid on top. Watch for bubbles to start forming and for the edges of the pancakes to start looking cooked. Once that happens, flip them over to cook on the other side.
These are naturally sweet enough that my child didn’t even think to request syrup or honey (whaaat?). As it turns out, I didn’t need those, either. They’re that good and perfectly sweet just as they are! And by buying the ingredients in bulk, I save lots of money. What’s not to love?
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