I’ve done my fair share of experimenting with different ‘healthy’ pancake recipes. Finding out how to re-create a childhood favorite without the guilt has been difficult, to say the least. Coconut flour, oat flour, flax eggs… you name it, I’ve probably tried it. Nothing has compared to the fluffy (but unhealthy) Aunt Jemima pancakes I knew and loved as a kid, until now. Alas, I’m introducing to you: The Best, Basic Fluffy Pancakes: Elevated.
The trick is: buy locally sourced ingredients, know how to substitute, and add your super foods! When trying to ‘health-ify’ a pancake recipe, swapping all-purpose flour for coconut flour is not going to work. Coconut flour is much more dense than regular flour, the pancakes come out so heavy it’s like eating bread. Although, swapping whole milk for almond milk and vegetable oil for coconut oil, totally works! My boyfriend can attest (after many failed attempts).
These pancakes are extremely light and fluffy, don’t bog you down for the rest of the day, and taste amazing. They are perfect for hosting brunch, or making for yourself and keeping a few in the fridge to re-heat the next day (my current situation). ENJOY!
1 1/2 cups organic, wheat flour
2 tsp baking powder
Dash of kosher salt
1/2 tbsp brown sugar
1 1/4 cup almond milk
Coconut oil, for cooking
Grade A organic maple syrup
1 tbsp tocotrienols (the most bio-available source of vitamin e)
1 tbsp chia seeds
+ options: 1/2 tbsp protein powder (unflavored), cacao nibs
Fruit, to serve
1. Mix dry ingredients in large bowl & set aside (including tocotrienols)
2. Separately, beat egg then add almond milk
3. Add wet ingredients to dry & combine well (don’t over-stir)
4. Add chia seeds, cacao nibs, or chocolate chips to batter & mix
5. Add about 1 tsp coconut oil to nonstick skillet over medium heat
6. Cook! Add more coconut oil as needed
7. Top with fruit & maple syrup
Share your pancakes with us on Instagram tagging @allgoodhealth #allgoodhealth!