Everyone needs a good go-to pancake recipe. As much as I love the easy 3-ingredient style pancakes or the grain-free ones, this is an easy and versatile plain pancake recipe that turns out perfect every time. They’re easy to flip and the texture comes out just right (I don’t know how people manage to flip the ones made with just bananas and eggs!). Feel free to adjust the ingredients to suit your dietary needs or preferences and add in or top with whatever delicious ingredients you want!
- 1 ½ cup oat or almond flour (oat for nut-free, almond or other nut meal for paleo)
- ¼ cup coconut flour or protein powder
- ½ tsp Ceylon cinnamon
- ¼ – ½ tsp baking soda
- ¼ – ½ tsp baking powder
- ¼ tsp pink salt
- 2 eggs or flax eggs
- 1 tbsp coconut oil
- 2/3 cup almond, flax, or other non-dairy milk
- Optional: maca, blueberries, bananas, chocolate chips, etc.
- Mixing bowl
- 1 large pan
- Coconut oil
- In a mixing bowl, add all dry ingredients and combine.
- Add in the remaining wet ingredient and mix well until fully incorporated.
- Gentle fold in additional ingredients if desired – bananas, berries, chocolate chips, etc.
- Add some coconut oil to a large pan on medium/high heat. The pan should lightly “sizzle” if you flick a few drops of water on it.
- Pour enough pancake mix onto the pan to create whatever sized pancakes you prefer. Wait until bubbles form, about 2-3 minutes, and flip. You can also just lift part of the pancake to make sure it’s a light golden brown.
- Wait another 1-2 minutes until both sides are lightly browned and serve warm with coconut nectar, maple syrup, or a healthy fruit sauce or puree.