If there’s a pancake in the skillet, happiness can’t be far off. Everyone has a different set of rules about what healthy means, but whether eating paleo, avoiding gluten, becoming vegan, or ditching sugar, you can say “yes” to pancakes. One of these recipes is bound to fit into your health plan.
Pancakes are easy to make, and the availability of alternate flours like gluten free and grain free or multigrain flours make them easy to adapt to popular eating trends. The fun thing about cooking with alternative flours is that they provide new flavors and textures. Even if you’re not changing your way of eating you’ll want to try a nutty apple ring pancake, or the tender yogurt blueberry recipe where the yogurt replaces traditional buttermilk. All of the recipes below can be doubled. No matter what your pancake, a tasty, golden brown, same-size stack of cakes is in your future. Here are a few tips to help you get there.
Practice.
The first pancake is usually sort of messed up and that is okay. You should still eat it. As you practice you’ll notice that they will inevitably become more consistent and easier.
Adjust the heat as you cook.
Keep your pancakes from scorching or taking too long by adjusting the heat in your pan. Moving the skillet on and off the heat or adjust the dial as you go along.
Flip early.
Flip pancakes as soon as you can pick them up with a spatula. A wide, thin flexible spatula is best.
Less oil.
Use a nonstick or seasoned cast iron pan and very little butter or oil to create a cake with a smooth, golden-brown surface. The first side of a pancake is always the most even looking.
Same sizeness.
Pancakes that are the same size make nice looking stacks. If your batter is thick use an ice cream scoop to keep it consistent. If you can pour it, use a cup with a spout or the wonderfully mess-free batter dispenser to get them onto your skillet.
Tip: If you have a batter dispenser, you can also use it to make waffles, egg cups, muffins and more. Discover 7 ways to use your batter dispenser.
Don’t crowd the pan.
Crowding makes pancakes run together and less pleasing to look at (though still good to eat.)
Keep them warm.
Set these in a 200-degree oven if you are making a big batch and want to serve everyone at the same time.
Make ahead.
If you want to prepare pancake ingredients ahead of time, measure and combine all of the wet and all of the dry ingredients and combine those together right before cooking.
Still hungry? Try one of these healthy weekday breakfasts you can meal prep.
How to Guide
Earthy and nutty like the naturally gluten-free buckwheat flour they are made from, these pancakes can go sweet or savory: toasted pecans and maple syrup, or sour cream and smoked salmon are equally at home here. If you have no buttermilk, add a teaspoon of vinegar to a cup of milk
Yogurt Blueberry Pancakes
These pancakes contain four different superfoods and no gluten. The vanilla greek yogurt tenderizes and puffs them, and adds a sweet smelling vanilla. They are a bit fragile before fully cooked, so let them bake most of the way through, before flipping to avoid breaking them
How to Guide
These pancakes are surprising because there are so few ingredients and they are so sweet and satisfying. They contain no grains
How to Guide
These sturdy low-carb lemony pancakes are substantial and satisfying. They are gluten free and grain free and have more protein and fewer carbs than traditional pancakes. To make these extremely fluffy you can separate the egg whites from the yolks, and whip them with an egg beater to soft peaks before folding them into the coconut, yolk, and water batter.
