Waking up to the best ever healthy pancakes that are fluffy, easy to make, contain no artificial ingredients or processed flours and are cooked to a summer’s golden colour has to be one of the most wonderful way to start your day.
Making these pancakes are quite easy as I add all my ingredients in the blender to make a super smooth consistency batter mix. What I love about these pancakes, that despite being light and fluffy and super smooth are also very healthy for you. They are mostly gluten free, do not contain any refined sugars. and are Lower GI.
On a side note, I have had a type 1 diabetic in the house for the past twenty years. Much time had been spent in the early years trying to devise a recipe that did not spike my diabetic family members blood sugars, but also made a pleasant, fluffy and tasty healthy pancake.
I always like to make pancakes on Sunday mornings and on a Sunday Morning, breakfast cooking should be minimal but most importantly fuss free. I love that I can throw all my ingredients in the blender, take a few minutes to cook on the pan and have light and fluffy pancakes in 10 to 15 minutes.
The berry and honey compote drizzled on top adds enough sweetness but if you like your pancakes a little sweeter you could add a small amount ( a couple of tablespoons perhaps ) of your choice of sugar in your mix.
If your looking for good quality Oat and Spelt products perhaps use Uncle Toby’s Traditional 100% wholegrain oats and always Macro Certified Organic Whole Grain Spelt Flour. All the substitutions are included in the recommended product section, found further down the recipe.
Spelt and Oat flour are a wonderful combination of flours to use. You may like to try the Healthy Spelt and Oat Coconut Cookies.
Sundays are for waking up to healthy pancakes cooked to a summer's golden colour that are fuss free to make, fluffy and sweet just enough. As a bonus they contain no artificial ingredients or processed flours. Making these pancakes has to be one of the most wonderful way to start your day. Made with spelt and oatmeal processed to a flour, the pancake contains no grainy bits - and makes a smooth batter.
- 1/2 cup traditional gluten free 100% wholegrain oats
- 1/2 cup unsweetened almond milk
- 1 free range egg
- 1/4 cup Wholemeal Spelt Flour
- 3 teaspoons baking powder
- 1 tablespoons unsweetened greek yoghurt or natural yoghurt
- 1 tablespoon pure vanilla extract
- 1 teaspoon orange zest finely grated
- 1 tablespoon butter
- 1/4 cup Frozen Raspberries, Blueberries
- 2 tablespoons pure honey
- 1 teaspoon water
How to make healthy pancakes
Prepare your flours. Process the oats by pulsing in your processor until the oats are fine flour consistency.
Add all the ingredients listed ( except for the Berry Compote ingredients and the butter ) and process for 5- 10 seconds depending on the power of your processor. Ensure all the ingredients are well blended together.
Pour the pancake mix into a measuring cup for pouring. It will help to pour your mix onto the hot pan.
Heat your pan to medium heat. With a paper towel spread a little butter onto the heated pan. Pour the pancake mix to size.
If your pancake mix does not pour easily, add an extra tablespoon of yoghurt or milk , mix well and try pouring again.
The pancake will start to form small bubbles starting from the outside circumference then finally to the middle. This stage is the right time to turn them over. Allow to cook on the medium heat for 10 - 20 seconds. Remove from heat.
Blister your choice of berries a little, then heat the ingredients for the berry compote.
Pour Berry Compote over the top. Make a little extra and place in a dipping dish with a spoon. Serve immediately preferably warm.
If it is winter time, heat your serving dish a little. When your pancakes are resting on the serving dish and waiting for all the batches of mix to be cooked they won't cool down too quickly.
The Honey in your berry compote is optional. Honey is a type of sugar and will add calories and if your following either a low sugar diet, or lower calorie diet this may be important to you. As well the Glycaemic Index af honey is between 45 and 64, this is moderate to high and although may be natural occuring it is important for those who follow a diabetic friendly diet. Honey is sweeter in taste than sugar, so add less honey than if you were to substitute with sugar.
Keep heat to medium when cooking the pancakes, if you like a golden colour to the pancake.
Freely substitute with your preferred choice of milk, whether it be cows, soya, almond etc.
A list of preferred products to use in this recipe is ncluded further down the recipe.
Almond Breeze Unsweetened Almond Milk
Unsweetened Activated Almond Milk
Jalna Lactose Free Yoghurt
Coconut Yoghurt | Dairy Free Yogurt by Cocobella
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Amount Per Serving: Calories: 142 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 38mg Sodium: 294mg Carbohydrates: 21g Fiber: 2g Sugar: 9g Protein: 5g
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Great recipe! We love these pancakes Now that i know how
to make these so easily they are made frequently at home .
Great for healthy kids snacks too. They love the fluffy texture.
Oh, Im so glad your children like them.