Healthy Pancakes

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These Healthy Pancakes have a crispy outside, soft inside, and are made with wholesome ingredients. Just toss everything in a blender, and you’re ready to cook!

Prep Time10

Cook Time4

Total Time14

Course: Breakfast, Brunch

Cuisine: American, Healthy, Vegetarian

Keyword: healthy pancakes

Servings: pancakes

Author: Chelsea Lords

Cost: $5.16

Equipment

High-powered blender such as Blendtec or Vitamix
Electric griddle or large skillet
Cooling rack

Ingredients

Cooking spray or butter
1 cup old-fashioned oats
1/2 cup cashews see note 1
2 large eggs
3/4 cup plant-based milk see note 2
1/4 cup melted coconut oil see note 3
1/4 cup honey or pure maple syrup
2 teaspoons vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon optional
1/4 teaspoon ground nutmeg optional
Serving suggestions see note 4

US - Metric

Instructions

Preheat an electric griddle to 375°F or use a stovetop. Place a wire cooling rack on a tray next to the cooking pan.
Add all ingredients (except cooking spray) in a powerful blender as listed. Blend until completely smooth, about 90–120 seconds. Scrape down sides and blend longer if necessary until no oat or cashew chunks remain.
If you’re not using an electric skillet, heat a large nonstick skillet or griddle over medium heat. The pan is ready when a drop of water sizzles. Generously spray with cooking spray or rub butter across the surface. Pour pancake batter from blender into a small measuring cup, aiming for 3 tablespoons per pancake.
Pour batter onto hot surface, leaving space between pancakes to allow for expansion. Cook until small bubbles form and the edges turn matte, about 2–3 minutes. Flip with a metal spatula and cook until lightly golden, about 1–2 minutes.
Wipe skillet clean with a paper towel and repeat, adding more butter or cooking spray as needed. Adjust heat if pancakes brown too quickly (lower heat) or not enough (increase heat).
Immediately transfer pancakes from heat to the prepared wire rack to crisp edges. Serve promptly or keep warm in the oven (see note 5). Enjoy with favorite toppings like pure maple syrup and fresh fruit!

Video

Notes

Note 1: I love roasted and lightly salted cashews best—more flavor without any extra effort on your part. Here are the cashews I use.

Note 2: Any plant-based milk will work in these pancakes; I like unsweetened vanilla almond milk best.

Note 3: Measure coconut oil in its melted state. Butter or ghee (melted) can also be used.

Note 4: Try these serving suggestions: pure maple syrup, fresh fruit, etc.

Note 5: Keeping pancakes warm:

Preheat the oven to 200°F.
Place a cooling rack on a large sheet pan. As soon as you pull the pancake from the heat source, place it on the cooling rack in a single layer.
Place that sheet pan in the oven until ready to eat.

Storage: Frozen pancakes can be kept in the freezer for up to 3 months. To freeze, allow pancakes to cool completely, then place them on a parchment-paper-lined tray. Place that tray in the freezer until pancakes are fully frozen, about 1–2 hours, then transfer to a freezer-safe bag or container.

Nutrition