Go Back
A stack of golden-brown pancakes with fresh fruit and honey
Grant Logan

Is It OK to Have Pancakes for Breakfast?

These healthy pancakes are made with whole wheat flour, protein-rich ingredients, and natural sweeteners for a balanced and nutritious breakfast. They are light, fluffy, and customizable with various toppings like fresh fruit, nut butter, or Greek yogurt.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 8 pancakes
Course: Breakfast
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

  • 1 cup whole wheat flour or oat flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1 tablespoon honey or mashed banana
  • 1 egg
  • ¾ cup milk or dairy-free alternative
  • ¼ cup Greek yogurt or cottage cheese
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted coconut oil or butter
  • Optional add-ins: chia seeds flaxseeds, blueberries, or protein powder

Method
 

  1. In a mixing bowl, combine whole wheat flour, baking powder, and cinnamon.
  2. In another bowl, whisk together honey (or banana), egg, milk, Greek yogurt, vanilla extract, and melted coconut oil.
  3. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
  4. Heat a non-stick pan over medium heat and lightly grease with oil or butter.
  5. Pour ¼ cup of batter onto the pan for each pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes.
  6. Repeat until all the batter is used.
  7. Serve warm with fresh fruit, almond butter, or a drizzle of honey.

Notes

  • For extra protein, add 1 scoop of vanilla protein powder.
  • Substitute almond or oat milk for a dairy-free version.
  • Swap honey for maple syrup if preferred.
  • Pancakes can be stored in the fridge for up to 3 days or frozen for up to 1 month.