There’s nothing like delicious pancakes to fill you up on a cool fall morning. Their fluffy goodness is enough to send you to brunch heaven!

These pancake recipes are delicious, and because they contain healthy ingredients, you can stress less. Give them a try.

Crunchy Pecan and Sweet Potato Pancakes


2 cups oat flour

2 tsp baking powder

1/2 tsp cinnamon

1/8 tsp nutmeg

1/2 tsp sea salt

3/4 cup cooked & mashed sweet potatoes

1 large egg

2 tbsp. maple syrup

1 tsp vanilla extract

1 cup unsweetened almond milk

1/2 cup pecans

  • In a large bowl combine oat flour, baking powder, salt and spices.
  • In a separate bowl combine sweet potato, egg, maple syrup, vanilla and almond milk.
  • Add wet mixture to dry.
  • Stir in pecans. Add more milk if the mixture is too thick.
  • Spray or melt vegetable or grapeseed oil in a large pan over medium heat.
  • Add a 1/3 cup of batter for each pancake.
  • Cook for about 3 minutes then flip. Continue cooking for 1 min.
  • Repeat the previous steps until all batter is used.

Serve warm with maple syrup.

Gluten-Free Greek Yogurt Pancakes


1 cup oat flour

1 cup old-fashioned quick oats

1/4 cup all-purpose flour (or gluten-free all-purpose flour)

1 tsp baking powder

½ tsp baking soda

½ tsp sea salt

½ tsp cinnamon

3 tbsp. raw sugar

1 cup vanilla Greek yogurt

1 tsp vanilla extract

2 eggs, lightly beaten

1-2 tbsp. milk, almond, coconut, etc.

Butter or coconut oil

  • Preheat an electric griddle to 350 degrees.
  • In a large bowl mix together the Greek yogurt, eggs and vanilla. Whisk until mixture is smooth.
  • Add sugar, oat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a small bowl. Whisk until combined. Add milk 1 tbsp. at a time if the batter is too thick.
  • Grease a griddle by melting butter or oil, coating the surface.
  • Pour ¼ cup of pancake batter onto the griddle.
  • Cook until bubbles start forming in the batter, about 2-4 minutes.
  • Flip and cook for 2-4 minutes on the second side, or until golden brown.

Banana Oat Protein Pancakes


1 cup quick oats

2 egg whites

1 tbsp. ground flax seeds

1 banana, mashed

1 tbsp. protein powder

Almond milk

1/2 tsp vanilla extract

Oil or butter, for heating skillet

  • Preheat a cast iron or heavy bottom skillet or griddle. Coat the surface by melting butter or grapeseed oil.
  • Mix all ingredients except milk, until completely combined. If the batter is too thick, add milk 1 tbsp. at a time to mix until desired consistency is reached.
  • Pour batter into desired pancake size.
  • Cook until bubbles start forming in the batter, about 2-4 minutes.
  • Flip and cook for 2-4 minutes on the second side, or until golden brown.

Avocado Pancakes


2 tablespoons flaxseed meal

5 tablespoons water

1 cup unsweetened almond milk

⅓ cup mashed ripe avocado

2 tablespoons raw sugar

1 teaspoon lemon zest

1 teaspoon vanilla extract

¼ teaspoon salt

1 ⅓ cups all-purpose or gluten-free powder

1 ½ teaspoons baking powder

1 teaspoon canola oil

¼ cup fresh blueberries

  • Place flaxseed meal in a small bowl. Add water and stir well. Let stand for 5 minutes.
  • Place almond milk, avocado, sugar, lemon zest, vanilla, and salt in a blender or food processor. Puree until completely smooth. Place the mixture in a large bowl and stir in the flaxseed.
  • Whisk flour and baking powder in a medium bowl. Add into the avocado mixture.
  • Heat a large cast iron skillet or griddle over medium heat. Add oil. Use 1/4 cup of batter for each pancake. Cook the pancakes until browned and cooked through, about 4 to 5 minutes per side. Repeat with the remaining batter. Top with fresh blueberries.
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