Basic Healthy Pancakes

Healthy Pancake Recipe

(measurements approx)

1 cup brown rice flour

1 cup buckwheat flour

3/4 cup unsweetened almond milk

1/8 – 1/4 cup ground flaxseed

Dash of Ceylon cinnamon to taste

Optional: dash of anise extract to taste

  • Mix all in a bowl with any add ons (fruit, nuts, spices) until smooth. Add milk or flour if needed for proper thickness.
  • Heat frying pan on medium – non-stick with no oil
  • Add batter
  • Cook and flip – about 4-5 minutes on each side on medium heat
  • Serve and enjoy! I like mine with fresh fruit, walnuts and a little maple syrup

The Backstory

Since many of us are just getting to know each other here, I’ll preface the slew of recipes coming your way with this fact:

I used to use my oven for storage. I never made anything more than spaghetti and stir fry on the stovetop.

Then, in early 2017, I started getting serious about my health. At the same time, I met a man who loves pancakes but prefers not to eat oil, gluten or dairy most of the time. I was already no dairy when we met and was on my way to no gluten after a challenge my co-worker and I had one week, leaving me feeling so much better.

My first attempt at pancakes from scratch was laughable. I bought the Arrowhead Mills gluten free pancake mix and thought it would be easy – just add almond milk, maybe an egg white, and some blueberries. But without a nonstick pan at the time and no oil, it stuck to the pan and the blueberries burned and I got frustrated. I tried again with lower heat. More frustration, even less pancake.

Without oil, I really needed a nonstick pan. So I found a saucepan and it worked! I just had to use a plate to flip it and top with fruit. Yay!

Months later, I’ve ditched the all-purpose flour and am making my own combinations after trial and error. Some tips:

  • Buckwheat flour is great, but not on its own. It takes forever to cook and stays too moist even then.
  • Strawberries and cacao are a great combo 🙂
  • Brown rice flour works very well even on its own
  • Invest in a good set of non-stick pans that are non-toxic. I researched for weeks and though they’re “safe”, they’re not the best (smell at a high temp and scratches easy). On a daily basis, I wish I spent a little more. And at the time, this set was $80-$100:

In my research, I found GreenPan to be the best for safety, but didn’t want to spend that much. With as much cooking as I do now, I will definitely be investing in a better set. But that’s for another blog post 😊



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