Healthy Pancakes

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These Healthy Pancakes have a wonderful crisp exterior with perfectly soft & chewy interiors. They're made with better-for-you ingredients without sacrificing texture or flavor! And did we mention they are ridiculously easy to make? Throw everything into a blender and give it a whirl -- pancake batter is ready!

Course Breakfast, Brunch

Cuisine American, Healthy, Vegetarian

Keyword healthy pancakes

Prep Time 10 minutes

Cook Time 4 minutes

Total Time 14 minutes

Servings pancakes

Calories 138kcal

Author Chelsea Lords

Equipment

powerful blender (such as Blendtec or Vitamix)
Electric griddle or large skillet
Nonstick cooking spray (or stick of butter)

Ingredients

1 cup old-fashioned oats
1/2 cup cashews (Note 1)
2 large eggs
3/4 cup plant-based milk (Note 2)
1/4 cup melted coconut oil (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
Optional: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg

Serving Suggestions: pure maple syrup, fresh fruit, etc.

US - Metric

Instructions

PREP: If you’re using an electric griddle, preheat it to 375 degrees F (otherwise the stovetop will work great). Place a wire cooling rack on a tray and set it right next to the cooking pan.
BLEND: Add everything (except "serving suggestions") to a powerful blender in the order listed. Blend until completely smooth, about 90-120 seconds. Scrape down sides and blend longer if needed. There shouldn't be any chunks of oats or cashews remaining.
COOK: If you aren't using an electric skillet, heat a wide/large nonstick skillet or griddle over medium heat. (You know the pan is ready when a drop of water sizzles upon contact.) Either generously spray the surface with cooking spray or rub a stick of butter across the surface. Pour pancake batter directly from the blender into a small liquid measuring cup. Aim to make each pancake exactly 3 tablespoons of batter (the recipe works best at this size!)
Pour batter onto the hot surface, leaving a couple of inches around each pancake so there is room for it to expand as it cooks. Cook until small bubbles form on the surface and the perimeter turns matte instead of glossy, about 2-3 mins. Using a wide metal spatula, flip the pancakes and continue cooking until lightly golden on the other side, another 1-2 minutes.
REPEAT USING REST OF THE BATTER: Wipe the skillet/pan/griddle clean with a paper towel and repeat the process, adding more butter or cooking spray and cooking up the rest of the batter. Adjust heat as needed. If your pancakes are browning too quickly, reduce heat to medium-low; increase if they aren't browning nicely or taking too long.
SERVE: As soon as the pancakes are done, pull them off the heat source and directly place each pancake on the prepared wire cooling rack to allow edges to slightly crisp up. Serve immediately or keep warm in the oven (Note 4). Serve with your favorite pancake toppings -- we love pure maple syrup and lots of fresh fruit!

Video

Notes

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

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

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

Note 4: Keeping pancakes warm:

Preheat the oven to 200 degrees 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.

Nutrition