Anyone else’s kids love pancakes?! Admittedly, I love them too, so when Owen asks, I’m happy to oblige! But, most pancake recipes are full of refined flours and sugar and have very little nutritional value.
I’ve been making this healthier version for years and it always pleases in our house. I skip the sugar all together. I also swap half the flour for oat flour, and add in extra superfoods and fiber wherever I can. That extra fiber is SO good for gut health, and also helps keep you full longer.
If you don’t have oat flour, but have old fashioned oats, just pop them in the blender or food processor and blend until it makes a flour.
Fiber-Filled Pancake Recipe
- 1/2 cup oat flour
- 1/2 AP flour
- 3/4 cup 100% pumpkin, unsweetened
- 1 1/4 cup almond milk
- 1 egg
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon or pumpkin spice
- 1 Tbsp chia seeds
- 1 Tbsp flaxseeds
Mix all the ingredients together and cook over medium-low heat with a little bit of coconut oil in the pan. Top with your favorites. Owen loves almond butter and a little maple syrup!
Note: If you don’t have pumpkin, or want to make plain pancakes, just remove the pumpkin puree and only add 1 cup of milk.