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No-Added Sugar Easy And Healthy Pancakes
These fluffy, easy and healthy pancakes are simply delightful! Made with regular and coconut flours, they're dairy-free and bursting with natural sweetness - all from bananas and blueberries. Topped with creamy coconut yogurt, crunchy almonds and frozen blueberries. Bon appetit!
Ingredients
- 1 cup all-purpose flour
- ½ cup coconut flour
- 1 tsp cinnamon
- 2 tsp baking powder
- ½ tsp salt
- 1 egg, medium
- 1¼ cup soy milk
- 3 banana, medium, ripe, mashed
- 1 tsp vanilla extract
- ½ cup blueberries, frozen, do not thaw
- ¼ tsp coconut oil
Equipment
- regular pan or scotch pancake pan
Instructions
- In a large bowl, combine the flours, baking powder, salt and cinnamon powder.
- In a separate bowl, mash the bananas and add the egg, milk and vanilla extract. Whisk to mix.
- Combine the dry ingredients with the wet ingredients and gently combine.
- Add blueberries and gently combine.
- Crumble half a paper towel and dip it in 1/4 tsp oil. Use this to coat the pan. I only do this for the first pancake. If you're using a scotch pancake pan, do this for the first batch of pancakes.
- Use a spoon to pour the batter into the pan and cook on low heat for about 3 minutes or until golden brown. Flip using a flat spatula and cook for a further 3 minutes or until cooked through. Repeat the process to make the rest of the pancakes.
- Enjoy with your favourite toppings (optional).
Notes
- Use the ripest bananas you can find. This will add sweetness.
- Don't overmix the batter because this can lead to chewy pancakes. Be gentle.
- Use a scotch pancake pan to cook a batch at once. Besides saving time, it will also ensure your pancakes are the same size. If you use a scotch pancake, you will end up with 14 pancakes.
- Use a spoon or measuring cup to pour your mixture into the pan. That way, you'll have similar-sized pancakes.
- Make sure your pan is nice and hot when you pour the batter
- Don't cook these on medium/high because they will be burnt on the outside and uncooked on the inside
- Before you flip, turn over one edge to assess the colour and flip once golden.
Nutrition Information:
Calories: 162kcal (8%)Carbohydrates: 30g (10%)Protein: 5g (10%)Fat: 3g (5%)Saturated Fat: 2g (10%)Cholesterol: 20mg (7%)Sodium: 189mg (8%)Potassium: 368mg (11%)Fiber: 5g (20%)Sugar: 8g (9%)Vitamin A: 203IU (4%)Vitamin C: 7mg (8%)Calcium: 117mg (12%)Iron: 1mg (6%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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