The recipe that I’m about to share with you all is pretty much my most favourite recipe in the world.
I mean, I like a lot of foods. But right now I can’t really think of anything I like more than fluffy, chewy, chocolatey, HEALTHY, amazing pancakes.
I’m so excited right now. And my excitement is due to the fact that I just love sharing my healthy recipes for you all to try on your own. Because guys, healthy eating is NOT boring and it’s NOT hard. Seriously, I eat these pancakes once a week.
The recipe for these pancakes was born the day that I decided to healthify the old but delicious pancake recipe that my parents used to make my sister and I from their Company’s Coming cook book. We’ve had that cook book for as long as I can remember. So, I pulled the book off the shelf, blew off the dust, taped the cover back on and got to work.
First thing was first – swap the refined flour for a whole grain type. Next, replace the sugar. Oil? Please. Applesauce will do the trick.
Easy as pie. Or in this case – cake. Pancakes.
So, that was my initial recipe. Whole wheat, no sugar, no oil. Yes, they were perfectly delicious and satisfying but still a little bulky on the calorie side and I found that my stomach was always left feeling overly full and heavy after a serving of these pancakes. I went back to work.
The second time around, I replaced the whole wheat flour with oat flour. Even better! Still whole grain – now we’re gluten-free and have seriously reduced some calories. Then, to up the protein and reduce the fat I swapped the egg for 2 egg whites. And to cut some more calories and fat I reduced the recommended 1/2-3/4 cup of chocolate chips to 1/4 cup.
And here we are.
Whole grain, light, fluffy, gluten-free, and won’t leave you feeling heavy or over-full. If that’s not the perfect pancake, I’m not sure there is even such thing.
Chocolate Chip Pancakes:
- 1 1/2 cups oat flour*
- 1 tbsp baking powder
- 1/3 tsp stevia or 1-2 stevia packets depending on the type of stevia you use
- 1/2 tsp salt
- 1/4 cup egg whites
- 2 tbsp unsweetened applesauce
- 1 1/2 cups almond milk or nonfat milk
*to make oat flour, just measure out the appropriate amount of oats and process them in a blender or food processor until it makes a fine flour-like texture.
- In a medium size bowl, combine and mix all of the dry ingredients.
- In a small bowl, whisk the egg whites with the applesauce and almond milk.
- Pour the wet ingredients into the dry and mix well – a few lumps in the batter is a good thing.
- Pour about 1/4 cup of batter at a time onto a hot pan. Flip when bubbles form on the surface of the batter. Makes about 10-12 pancakes (4-5 servings).
I like to top my pancakes with banana coins, natural peanut butter and pure maple syrup (and I highly recommend it).
Question: What’s your fave kind of pancakes? Chocolate chip? Blueberry? Let me know in the comments!