I am on a constant crusade to prove that just because you want to eat good, nutritious food, doesn’t mean you love food less than others who aren’t quite as concerned with the nutrient value of their food. Yes, I try to eat clean as often as possible. Yes, I eat gluten free as often as possible. But that doesn’t mean I don’t love food!! I’ve posted and written about healthier takes on pizzas, chips, smoothies and even protein bars.
The other day, I had a hankerin’ for some pancakes. Many of my friends love going out for breakfast and getting a big pile of pancakes. I love breakfast, as well. However, since I started eating gluten free, and being more aware of what food I put in my body, I hadn’t had pancakes for quite a while. Knowing that one can make almost any food they love, with alternative ingredients, I set out to bake some gluten free, not too ingredient dense, pancakes. The result was awesome.
The term “healthy” or “healthier” is subjective. I’ve written about this and it’s something I think about often. However, compared to most commonly found pancake mix, it’s pretty clear this is a (if at the very least) health-IER take on pancakes.
Here is an example of an ingredient list to a common pancake mix found in most supermarkets.
ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, LEAVENING (SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), SALT, CALCIUM CARBONATE.
I don’t even know what some of those ingredients are, therefore, I would rather they not be in my body. However, you be the judge.
I looked online for recipes with the ingredients I knew I wanted to use (oatmeal and almond flour) and made some tweaks.
The following is the recipe for FitMentality Pancakes:
Organic Lactose-free Milk (1 Cup)
Oatmeal (1 Cup)
Protein Powder (2 scoops)
Almond Flour (3/4 Cup)
Organic Free Range Eggs (4)
Sea Salt (1 tsp)
Baking Powder (1 tsp)
Organic Blueberries (1 cup, or so)
The amounts don’t have to be exact, but this recipe worked well.
Turn your stove top on to about medium-ish heat.
While the pan is warming up, get your mix on! First, in a mixing bowl, combine the milk and oatmeal. Little by little, stir in the rest of the ingredients. The blueberries I used were thawed from being frozen, so I made sure to stir them in last, as to not make the batter too watery from the melted berry juice. With fresh blueberries, or any other berry, this would be less of a concern.
Not too complicated, right? That’s one of the best parts of this recipe.
Once it’s all mixed together, put a bit of coconut oil into the hot pan. You get to decide how much to use. In my case, I used raw organic coconut oil that was a bit solid in the container. I took out a small chunk with a butter knife and melted it on the pan. Then, with a small cup or measuring cup, pour some of the batter into the pan, just like you would any other pancake. You’ll notice the batter is a bit more watery than most pancake batters, but never fear. The batter firms up once it starts to cook. How much batter per pancake is up to you. It depends on the actual size of the pancakes that you would like. In my case, I made some pretty big ones, that covered most of the surface of the pan.
How do you know when to flip? Good question. That is something all breakfast cooks have had to deal with since the beginning of time. Or, at least, since pancakes were invented. A good rule of thumb, is to wait until the edges of the pancake seem to firm up. Also, if you give the pan a shake back and forth, and the center seems to be less watery, then you can try to flip the pancake over. You’ll notice, as well, that if you are able to slide your spatula under the pancake without it falling apart, then the firmness is about right. If you do not follow the previous advice, and try to slide the spatula under the pancake when it is still too watery, it just won’t work. When you are able to pick up the pancake in one piece on the spatula, do the best you can to turn it upside down, and still land IN the pan. It cooks much slower on the floor.
Once you have flipped the pancake and have given it a few minutes to cook on that side, it will be done! Put it on to an empty plate and repeat with the rest of the batter. When you are done, you get a serious pile of good quality flap jacks.
You can tweak the recipe in any way you like. You can use different types of berries, or even use different types of milk. The taste will just be a bit different depending on the substitutions you make. These pancakes don’t taste exactly the same as the ones you make from batter bought at the store, but I still think they taste good. An almond and oatmeal base is right up my alley. There are also different types of flour you can use. In the future, I will try to make these with a Quinoa flour. If you would like, you can add some sugar to the batter, if you wanted it to be a bit sweeter.
I sprinkled a bit of cinnamon and drizzled some honey over the final product. It.was.amazing.
Try it out!