Looking for a quick and easy healthy breakfast pancake recipe? In this post I share a video tutorial for how to make a healthy pancake for breakfast made with organic ingredients. Keep reading to get this recipe and watch my video tutorial.

YouTube video

Here’s my video tutorial for how to make this healthy pancake recipe for breakfast:

Watch this video on YouTube

Looking for more weight loss meal prep recipes? Check out the Dailey Kitchen YouTube Channel for a big list of healthy weight loss meal prep videos.

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What is a healthy breakfast pancake recipe?

When it comes to starting the day off right, nothing beats a hearty, healthy breakfast. But who says that nutritious can’t also be delicious? These healthy breakfast pancakes are packed with wholesome ingredients, offering the perfect balance of protein, fiber, and healthy fats to fuel you through the morning. Whether you’re cooking for yourself or for the whole family, these pancakes are a winner!

Why This Recipe Is a Healthier Choice

Traditional pancakes often rely on refined flour, sugar, and lots of butter. While they’re tasty, they can leave you feeling sluggish and hungry not long after you eat. This healthy breakfast pancake recipe swaps out some of those ingredients to give you a more balanced breakfast. Here’s why:

• Whole Grain Flour: Using whole wheat flour provides more fiber, which helps with digestion and keeps you feeling full longer. It’s also packed with protein and a variety of vitamins and minerals. For this recipe, I like to use Bob’s Red Mill Organic Whole Wheat Flour.
• Flaxseeds make these pancakes egg free: A great source of high-quality protein and fiber is ground flaxseeds. They are also a great egg replacer for traditional recipes. The ground flaxseed help bind the ingredients together, giving the pancakes a rich texture. Flaxseeds are recommended as part of the Daily Dozen which makes these a good way to get your daily intake!
• Dairy free: Dairy milk is packed with saturated fat and other undesirable additives. Instead of dairy milk, this recipe uses
• Organic Unsweetened Soy Beverage. This is a great option to make dairy free pancakes! It’s packed with protein as well.
• Oil free: Adding a oil to pancakes makes them high in fat. These pancakes are oil free but still nice and moist. These pancakes are also cooked without oil. It’s not necessary! Just cook them on low heat.
• Homemade Baking Powder: Commercial baking powder oftentimes contains aluminum and other undesired ingredients. Instead, you can make a batch of your own homemade organic baking powder using a simple combination of organic cornstarch, cream of tartar and natural baking soda.
• Natural Baking Soda: Most commercial baking soda is processed in an unnatural way. For this recipe I like to use a naturally derived baking soda from Bob’s Red Mill.

Healthy Pancake Recipe (Makes 6-8 Pancakes)

Nutrition Facts:

• Calories: 187
• Protein: 7.2 g
• Fat: 2.1 g
• Iron: 1.7 mg
• Fiber: 5.3 g

View full nutrition facts for this recipe on Cronometer.com

Ingredients:

• 1 1/2 cups Bob’s Red Mill Organic Whole Wheat Flour
• 1/4 teaspoons Bob’s Red Natural Baking Soda
• 1/2 teaspoon Redmond’s Real Salt
• 2 1/2 teaspoons Homemade Organic Baking Powder
• 2 tablespoons Organic Ground Flaxseeds
• 2 tablespoons Organic Sugar
• 1 3/4 cup Organic Unsweetened Soy Beverage
• 1 teaspoon Apple Cider Vinegar, optional

Instructions:

1. Prepare the Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, flaxseeds, and salt. Set aside.
2. Mix the Wet Ingredients: Whisk soy beverage and apple cider vinegar (if using) together until everything is well combined and smooth.
3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients, whisking well to combine.
4. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Once the pan is hot, pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown on both sides.
5. Serve and Enjoy! Stack your pancakes high and serve them warm with your favorite toppings. Fresh fruit, a drizzle of maple syrup, a dollop of nut butter, or a sprinkle of chia seeds all make great additions.

Topping Ideas for Extra Nutrition:

• Fresh Berries: Blueberries, strawberries, or raspberries add antioxidants and vibrant color.
• Nuts and Seeds: Almonds, walnuts, or chia seeds provide extra protein and healthy fats.
• Nut Butter: Peanut, almond, or cashew butter is a great way to add creaminess and a dose of healthy fats.

Why You’ll Love These Pancakes

• Quick & Easy: These pancakes come together in less than 20 minutes and are perfect for busy mornings.
• Versatile: Customize them with your favorite add-ins like chocolate chips, coconut flakes, or spices.
• Nutrient-Dense: These pancakes offer a balanced breakfast with fiber, protein, and healthy fats that will keep you satisfied until lunchtime.
• Kid-Friendly: The sweetness from the banana and the fluffiness of the pancakes will make them a hit with the whole family!

Tips for the Best Healthy Pancakes:

• Low and Slow: Cook pancakes over medium heat to allow them to cook through without burning.
• Make Ahead: You can make the batter ahead of time and store it in the fridge for up to 24 hours. Just give it a quick stir before using.

Conclusion

This healthy pancake recipe proves that you don’t have to sacrifice flavor for nutrition and are the perfect way to start your day on the right foot. So why not swap your usual pancakes for this healthier version? You’ll be glad you did!

Further reading:

• Homemade Organic Waffle Mix (vegan, whole grain)

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