21 Low-Calorie Pancake Recipes That Won’t Break Your Diet

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Smoked Pancakes

Smoked Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M

Smoked pancakes are exactly what you need as you are prepping the smoker for that all day smoke. Maybe its Thanksgiving morning or a Saturday or Sunday during the summer.

Ingredients

• Krusteaz pancake mix (substitute the water with milk)
• 1 egg
• 1 teaspoon vanilla
• 2 tablespoons of butter

Instructions

1. Set smoker to 225 using maple wood
2. Follow instructions of the pancake mix, substituting the water for milk and adding 1 egg and a teaspoon of vanilla
3. Pour batter into foil tray, first coating with cooking spray to avoid sticking
4. Smoke for 30 minutes and then brush on melted butter
5. Smoke for another 10 minutes, remove and serve

2. Scottish Porridge Oat Pancakes

Scottish Porridge Oat Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT20M · Total: PT80M · Yield: [’16’]

Delicious Scottish Porridge Oat Pancakes are a great, nutritious start to the day. An alternative to porridge!

Ingredients

• 35 g porridge oats
• 150 g no fat Greek yogurt
• 1 tsp vanilla essence
• 3 medium eggs
• ½ tsp baking powder
• 2-3 ripe plums
• 1 star anise
• ½ tsp ground cinnamon

Instructions

1. Place the porridge oats, yogurt and vanilla essence in a bowl. Mix well and then cover the bowl and put aside for 1 hour, or in the fridge overnight.
2. Prior to cooking take out of the fridge and allow to rest for at least 1 hour to bring back to room temperature.
3. Beat the eggs and add them and the baking powder to the porridge mixture.
4. Heat a non-stick frying pan over a medium heat and add 2 tablespoons of the batter to the pan for each pancake.
5. Cook the pancakes until you see air bubbles appearing, then carefully flip them over with a spatula and once cooked remove each pancake to a flat baking tray and keep warm, but not covered in your oven.
6. Repeat steps 4 and 5 to cook the other pancakes.
7. Cut the plums in half and remove their stones. Place them in a microwave bowl with the star anise and the cinnamon. Cover the bowl and microwave on full power for 1 – 2 minutes until the plums are softened and have released their juices.
8. Carefully remove the star anise and plum skins and pour the juices over the tops of the pancakes.

3. Whole Wheat Dairy Free Pancakes

Easy Thin Dairy-Free Crepes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [’10’, ’10 pancakes’]

Start your morning right with these mouthwatering Dairy-Free Breakfast Crepes! Whether you prefer savory or sweet, these thin pancakes are sure to delight your taste buds and leave you feeling satisfied.

Ingredients

• 4 eggs
• 13.5 fl oz oat milk (400 ml)
• 4 tbsp rolled oats
• 7 oz whole wheat flour (200 g)
• pinch salt (omit for babies )

Instructions

1. Put all the dry ingredients and the wet ingredients in a blender.
2. Mix until you get a smooth batter of pourable consistency.
3. Put a pan over medium-high heat until it warms up, then reduce heat to medium heat and add just enough coconut oil to grease the surface of the pan.
4. Use a ladle to pour the batter into the center of the pan. Now tilt the pan to make sure that the whole surface of the pan is covered with a thin layer of batter.
5. Cook for 1-2 minutes on one side then flip and cook for another minute.
6. Flip and cook for another minute.
7. Repeat with the rest of the batter.
8. Serve with some jam (e.g. strawberry jam), nut butters, fresh fruit or heavy cream.

4. Mug Pancakes

Mug Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup all-purpose flour
• 4 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 2 large eggs
• 2 tablespoons melted butter or neutral oil
• 1 teaspoon vanilla extract
• Optional toppings: maple syrup, fresh fruit, whipped cream

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, whisk milk, eggs, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay.
3. Divide batter evenly into four microwave-safe mugs. Microwave each mug on high for 70–90 seconds, or until the pancakes are puffed and set. Let cool briefly before serving.
4. Top with maple syrup and fruit if desired.

5. Orange Cardamom Buckwheat Pancakes

Orange Spice Buckwheat Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT8M · Yield: [‘2’]

A delicious, spice-infused, gluten-free breakfast treat

Ingredients

• 1 medium navel orange
• 1/2 cup buckwheat flour
• 1/2 teaspoon cardamom (or substitute )
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup plain kefir
• 1/4 cup plain Greek yogurt (nonfat or lowfat)
• 1 large egg
• 1/2 teaspoon orange extract
• 1 tablespoon maple syrup (optional)
• maple syrup, Greek yogurt, chopped walnuts (optional for topping)

Instructions

1. Zest the orange and set it aside.
2. With a sharp paring knife, slice the two ends off of the orange and then slice off any remaining peel. Slice each segment from between the membranes, to segment the orange. If desired, reserve the juice and stir it into some maple syrup for topping. Set the orange segments aside.
3. In a mixing bowl, combine the buckwheat flour, 1 tablespoon of the orange zest, cardamom (or other spice if using), baking powder, and baking soda.
4. In another bowl, combine the kefir, yogurt, egg, orange extract, and maple syrup (if using) and whisk well to combine.
5. Add the wet ingredients to the dry ingredients and stir until the batter is smooth.
6. Heat a nonstick skillet or griddle over medium heat. Test to see if it’s hot enough by dropping a drop of water onto the pan. When it sizzles, the pan is ready.
7. Pour the batter into the pan to make four 6-inch pancakes.
8. Top each portion with half of the orange segments and a drizzle of maple syrup or a scoop of yogurt if desired. Mix any remaining zest into the maple syrup or yogurt.

6. Greek Yogurt Pancakes

Greek Yogurt Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘8’, ‘8 small pancakes’]

These soft and fluffy pancakes are made with Greek yogurt for a healthy breakfast! Add your favorite mix-ins and enjoy them right away or make a batch to store in the freezer!

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon sugar
• 1 cup almond milk (or dairy milk)
• 1 egg
• 1 teaspoon vanilla extract
• ¼ cup plain Fage Greek yogurt
• 1 tablespoon butter or oil

Instructions

1. In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt and sugar.
2. In a small bowl, whisk together the Ripple plant-based milk, egg, vanilla, and Fage Greek yogurt.
3. Pour the liquid mixture into the flour mixture and stir until just combined.
4. Heat a nonstick skillet or griddle over medium heat.
5. Add 1 teaspoon of butter or oil to the skillet and allow it to melt.
6. Spoon ¼ cup of batter onto the skillet, cooking 4-5 pancakes at a time, as space allows.
7. Cook until bubbles form on the pancake, about 3 minutes.
8. Flip and cook for a minute and a half or until golden brown.
9. Add more butter or oil to the skillet, as needed.

7. Vegan Oat Flour and Flaxseed Pancakes

Vegan Oat Flour and Flaxseed Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups oat flour
• 1/4 cup ground flaxseed
• 2 tablespoons sugar or maple syrup (optional)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups unsweetened plant-based milk
• 1 teaspoon vanilla extract
• 1 tablespoon melted coconut oil or neutral oil

Instructions

1. In a bowl, mix oat flour, flaxseed, sugar (if using), baking powder, and salt.
2. Whisk in plant milk, vanilla, and oil until just combined.
3. Heat a nonstick skillet over medium heat and lightly grease.
4. Pour about 1/4 cup batter for each pancake. Cook 2–3 minutes until bubbles form on the surface, flip, and cook 1–2 minutes more.

8. Healthy Pancakes

Easy Healthy Pancake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 servings of two 4 inch pancakes’]

A Healthy Pancakes Recipe that everyone will enjoy! Learn how to make healthy pancakes that you can load up with all your favorite toppings!

Ingredients

• 1 cup white whole wheat flour (very important to use white whole wheat for a more tender result)
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon baking powder
• 1 tablespoon salted butter (melted)
• ¼ cup applesauce
• 1 large egg
• 2 teaspoons vanilla extract
• ¼ cup honey (or maple syrup)
• ¾ cup low fat buttermilk (3/4 cup milk with 1 tablespoon fresh lemon juice)

Instructions

1. In a large bowl whisk together the flour, baking soda, salt, baking powder.
2. Make a well in the middle of the dry ingredients. Add the egg, vanilla, melted butter, buttermilk, apple sauce, and honey.
3. Gently whisk all ingredients together until a pancake batter forms.
4. Heat a griddle over medium heat and spray with cooking spray. Scoop the pancakes onto the griddle using a ¼ cup scoop.
5. Cook for about 2 minutes per side. Watch the tops for bubbles to form before flipping.
6. Move onto a plate and make the next batch.
7. Serve with maple syrup, fruit, butter or your choice of toppings.

9. Fluffy Soy Milk Pancakes

Fluffy Soy Milk Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Amazingly fluffy, thick, and delicious, these soy milk pancakes will become one of your favorite breakfasts! They are simple to prepare and only require 5 ingredients. These pancakes are freezable too, making them perfect for meal prep!

Ingredients

• 1 1/4 cup white spelt flour ((or all purpose flour/whole wheat flour)*)
• 2 teaspoons baking powder
• 3/4 cup soy milk (or other plant milk of choicr)
• 2 tablespoon maple syrup (or other sweetener of choice )
• 1 teaspoon vanilla extract

Instructions

1. In a mixing bowl, add flour and baking powder. Stir to combine.
2. Add in the rest of the ingredients, and gently mix until fairly smooth. Slightly lumpy batter is ok.
3. Heat up a non-stick pan over medium, and brush on some oil or vegan butter. Pour ¼ cup of batter per pancake, and gently spread it out into a round shape using the measuring cup or a spoon.
4. Cook for 2-3 minutes, or until the edges look cooked and bubbles start appearing on the surface. Gently flip it over and cook for another 2-3 minutes, or until golden.
5. Repeat for the remaining batter, and enjoy your soy milk pancakes while warm.

10. French Buckwheat Crepes

French Buckwheat Crepes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT65M · Yield: [’12’, ’12 Large Crepes (or 24 small)’]

These super easy Gluten Free French Buckwheat Crepes can be made Sweet or Savoury. Choose your favourite filling and topping to make this recipe your own!

Ingredients

• 250 gr (1 2/3 cup) Buckwheat Flour
• 2 large Eggs
• 240 ml (1 cup) Full Cream / Whole Milk
• 240 ml (1 cup) Sparkling Water (or still water)
• 1 teaspoon Salt (to make savoury)
• 1 tablespoon Caster Sugar (to make sweet)
• Butter ( to grease to pan)

Instructions

1. Mix together the Buckwheat Flour and Salt (for savoury crepes) or Caster Sugar (for sweet crepes) in a large mixing bowl. Create a well in the centre and pour in the whisked Eggs, Milk and Sparkling Water. Whisk to get a thin, liquid batter.
2. Rest for at least 30 minutes (or up to 2 hours) to allow for the Buckwheat Flour to absorb all the liquid.
3. Preheat a medium size, non-stick pan with a little bit of melted butter. When warm, pour in a little bit of the crepe batter (see note 1).
4. Cook for about 1 minute on each side – you know the crepe is ready to be flipped when the edges are starting to curl.
5. – If the batter is appears to be very thick and does not spread around the pan easily: add a little bit more water and/or milk.- If the batter is very runny, add a little bit more Buckwheat Flour
6. To store, leave out to cool down completely then cover with plastic wrap or aluminium foil and keep in the fridge for up to 4 days.

11. 3-Ingredient Vegan Pancakes

3-Ingredient Vegan Pancakes (Gluten-free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: 4

An easy, no-fuss pancake recipe that is filling, comforting and does not skimp on flavor one bit. Plus, this recipe requires just 3 simple ingredients.

Ingredients

• 3 cups gluten-free rolled oats
• 2 1/4 cups unsweetened almond milk (or plant-based milk of choice)
• 2 medium spotty bananas*
• 2 tablespoons sugar or 2 medjool dates, pitted
• 1/2-1 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1/2 cup of: chocolate chips or blueberries or crushed nuts, etc (or a combination of each) – stir in at end

Instructions

1. Heat a non-stick pan on medium low.
2. Add all of the ingredients to a high speed blender and blend until smooth.
3. Use a 1/3 cup measuring up to scoop the batter onto the heated pan. We recommend only cooking 1 pancake to start to see if you need to modify the heat of the pan. Allow the pancake to cook until bubbles appear around the edges, then flip and cook until golden.
4. Serve immediately.

12. Cottage Cheese Pancakes

Cottage Cheese Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [’18’, ’18 pancakes’]

Cottage cheese pancakes are light and fluffy pancakes that taste like French toast.

Ingredients

• 1 cup old-fashioned oats
• 1 cup cottage cheese (4% or 2% ok)
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

Instructions

1. Add the oats to a blender or food processor.
2. Pulse 4 times.
3. Add in remaining ingredients, and blend until combined.
4. Heat a large skillet over medium-low heat, and grease with nonstick cooking spray.
5. Drop by 2-tablespoon scoops onto skillet, and cook until edges look dry and bubbles begin to pop.
6. Flip, and continue cooking for another 2 or so minutes.
7. Serve topped with favorite pancake topping.

13. Jack-O-Lantern Pumpkin Pancakes

Jack-O-Lantern Pumpkin Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon pumpkin pie spice
• 1 cup pumpkin puree
• 1 1/2 cups milk
• 1 tablespoon maple syrup
• 1 egg
• 1 tablespoon oil or melted butter

Instructions

1. In a bowl, whisk together the dry ingredients: flours, baking powder, baking soda, and spice.
2. In a separate bowl, mix pumpkin puree, milk, maple syrup, egg, and oil.
3. Combine wet and dry ingredients until just combined; it’s okay if a few lumps remain.
4. Grease a skillet and cook pancakes over medium heat for 2–3 minutes per side until golden.

14. Cream Cheese Pancakes

Cream Cheese Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

What started as a cheesecake pancake recipe quickly turned into cream cheese pancakes. I hope you enjoy as much as we did.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3 teaspoons baking powder
• 2 tablespoons sugar
• 1 large egg
• 1-3/4 cup milk
• 3 oz. cream cheese softened
• 2 oz. cream cheese cubed (small)
• 1 tablespoon butter, melted
• 1/2 teaspoon vanilla extract

Instructions

1. Combine flour, salt, baking powder and sugar together in a large bowl; make a well in the center of mixture (or you could just use 2 cups self-rising flour and 2 tablespoons sugar).
2. Combine egg, milk, softened cream cheese, butter and vanilla, stirring well. Add to dry ingredients, stirring just until moistened. Add the small cubes of cream cheese and stir to mix in (you can slice the cream cheese and stick in the freezer while you’re preparing the other ingredients so its easier to cube).
3. Pour 1/4 cup batter (or less) for each pancake onto a hot (over medium heat), lightly greased griddle pan. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook another side ( the second side cooks much quicker). Serve pancakes with maple syrup and strawberries.
4. *I have made extra batches of pancakes and frozen the leftovers. That’s one way I’ll eat frozen pancakes

15. Sweet Potato Pancakes

Sweet Potato Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘8’]

Slightly sweet, delicately spiced, thick and fluffy pancakes made out of sweet potatoes. A hearty and comforting fall breakfast recipes!

Ingredients

• 2 1/2 c. all purpose flour (or half wheat, half all purpose)
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 Tbsp melted butter
• 1 1/3 c. mashed sweet potato
• 2 large eggs
• 1 2/3 c. buttermilk
• 1/3 c. milk
• 2 Tbsp pure maple syrup
• 1 1/2 tsp pure vanilla extract
• butter (syrup, chopped pecans (for serving))

Instructions

1. In a medium bowl, combine flour, pie spice, baking powder, baking soda and salt.
2. In a large bowl, whisk melted butter, sweet potatoes, eggs, buttermilk, milk, syrup and vanilla. Add dry ingredients and stir until just combined.
3. Heat a griddle over medium-low heat and grease liberally with butter. Scoop 1/3 cup portions of batter onto the griddle and lightly spread into a circle (the batter will be thick). Cook until set on the bottom, then flip and cook on the other side. Since these pancakes are thick be sure to cook them over low or medium heat; you don’t want the outside to burn before the inside is cooked through.
4. Serve pancakes warm with butter, syrup and chopped pecans.

16. 3 Ingredient Banana Oat Pancakes

3 Ingredient Banana Oat Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT8M · Total: PT10M · Yield: [‘2’, ‘2 to 3 pancakes’]

These 3 ingredient banana oat pancakes are a quick and easy breakfast idea for busy mornings. Made with rolled oats, a banana and an egg, they are the simplest pancake recipe ever!

Ingredients

• 6 tbsp rolled oats
• 1 banana
• 1 egg

Instructions

1. Blend the rolled oats in a food processor until smooth.
2. In a medium-sized bowl, mash the banana. Add in the egg and use a hand mixer to beat the egg and banana together until combined.
3. Mix in the oats. Don’t overmix the batter.
4. Melt half a tablespoon of butter on a nonstick skillet over medium heat. Once melted, add ¼ cup to ⅓ cup of pancake batter. Cook for 2 to 3 minutes until the edges are dry and small bubbles appear in the batter.
5. Flip the pancakes and cook on the other side for another 2 to 3 minutes until they are golden brown and cooked through. Add any optional toppings and serve immediately.

17. Banana and Strawberry Oat Pancakes

Healthy Banana and Strawberry Oat Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT30M · Yield: [’10’, ’10 pancakes’]

Gluten free, healthy, naturally sweetened pancakes!

Ingredients

• 3 cups whole oats (gluten-free, 275 grams)
• 2 1/2 teaspoons baking powder (11 g)
• 2 teaspoons ground cinnamon (7 g)
• 1/4 teaspoon nutmeg
• 2 overripe bananas (about 1 cup mashed)
• 1/2 lb strawberries
• 3/4 cup milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1-2 tablespoon honey (optional for a touch more added sweetness)

Instructions

1. In a blender, add oats and blend or pulse until a flour forms.
2. Add baking powder, cinnamon, nutmeg, and salt and give a quick blend to mix.
3. Add bananas, strawberries, milk, eggs, vanilla extract, and honey (if using) and blend until a creamy batter forms.
4. Remove batter from blender and add to a large bowl. Let it rest for about 10 minutes. This recipe will produce about just under 4 cups of batter.
5. Meanwhile, heat and grease with butter a large flat saute pan or griddle over medium heat.
6. Use a 1/3 cup measuring cup to ladle batter for pancakes to hot griddle in whatever shape you’d like. See recipe notes for shaping tips.
7. Lower temp to just under medium, and cook for 3 minutes, check to see if the bottom is lightly browned, and then flip. Note: these pancakes will not bubble as much as a traditional pancake batter. Flip and then cook for another 3 minutes. If they’re browning too quickly before the 3 minutes is up, lower temp to medium low. Repeat with the remaining batter.
8. Plate and serve with your favorite toppings!

18. Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin spice
• 1 cup milk
• 1/2 cup pumpkin puree
• 1 tablespoon maple syrup
• 1 egg
• 1 tablespoon oil or melted butter

Instructions

1. In a bowl, whisk dry ingredients: flours, baking powder, baking soda, salt, and spice.
2. In another bowl, whisk milk, pumpkin puree, maple syrup, egg, and oil.
3. Fold the wet into the dry ingredients until just combined.
4. Heat a lightly oiled skillet over medium heat. Pour 1/4 cup batter for each pancake and cook 2–3 minutes per side until set and golden.

19. Spinach Banana Pancakes

Spinach Banana Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

These healthy Spinach Banana Pancakes are made in a blender with no added sugar and no oil. Its nut free, freezer friendly and perfect for toddlers or school kids. These are soft, moist and fluffy that makes a perfect breakfast option for all ages.

Ingredients

• 2 large ripe bananas ((brown spots on the skin))
• 2 cups packed baby spinach
• 1 cup old fashioned rolled oats
• 3/4 cup oat milk
• 1 tsp vanilla extract
• 2 tbsp hemp seeds
• 1 tbsp chia seeds
• 1 tsp baking powder
• 1/4 tsp salt
• maple syrup
• slivered/sliced almonds
• fresh raspberries
• sliced banana
• fresh strawberries
• chopped walnuts
• hemp seeds

Instructions

1. In a blender combine all the pancake ingredients ( bananas, spinach, oats, oat milk, vanilla, hempseeds, chia seeds, baking powder and salt). Blend it smooth until thick and creamy. ( it takes about 4-5 minutes). Makesure to pause and scrape from the sides and push it down to blend thoroughly.
2. Heat a nonstick pan (greasing it is optional anddepends on your pan). Either spoon out the batter in a bowl for convenience or start measuring from the blender itself. Measure ¼ cup heaped batter and pour it at the center of the warm pan. Let it cook at medium flame until the bubbles form at its top and the edges starts to dry. With a flat spatula gently flip it over and cook again until golden in color. Gently take it out with the flat spatula and place it on the serving plate.
3. Repeat the step 2 for the rest of the batter. Garnish with your choice of toppings and serve.

20. Oat Flour Pancakes

The BEST Oat Flour Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘8’, ‘8 pancakes’]

These oat flour pancakes are light, fluffy, and much healtheir than regular pancakes. You can even make your own flour at home. They are also freezer friendly and great for meal planning!

Ingredients

• 2 large eggs
• 2 tbsp maple syrup
• 2 tsp baking powder
• 1 tsp cinnamon (powdered)
• 1/4 tsp salt
• 1 1/3 cup almond milk (or regular, oat)
• 2 tsp vanilla extract
• 2 tsp apple cider vinegar
• 2 cups oat flour
• 1/2 tsp olive oil (spray for cooking)

Instructions

1. Add all the ingredients except the oat flour into a blender or hand mix jar. Blend until combined.
2. Incorporate oat flour and mix until you get a smooth consistency.
3. Heat a non-stick pan or skillet over medium to low heat, and give it a light spray with oil when heated. Then, drop a few tbsps of your batter to make your pancakes. Once the sides are set, use a flat spatula to flip them over. Then cook for another 1-2 minutes.
4. serve warm with your favorite toppings or let cool and refrigerate or freeze.

21. Chocolate Chai Spiced Pancakes

Chocolate Chai Spiced Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘7’, ‘7 pancakes’]

These chocolate chai spiced pancakes are a delicious and easy-to-make breakfast. Made with a combination of cocoa powder, dark chocolate chips and chai spice mix, drizzled in a rich chocolate pancake sauce.

Ingredients

• 1 cup + 1 tbsp (130g) all-purpose flour
• 3 tbsp (20g) cocoa powder
• 1 ½ tsp chai spice mix
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 egg
• 1 tbsp (14g) butter, melted
• 1 tbsp (12.5g) brown sugar, packed
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup milk
• ½ cup (85g) dark chocolate chips
• chocolate pancake syrup (optional)

Instructions

1. In a large bowl, sift the flour, cocoa powder, chai spice mix, baking powder and salt together.
2. In a medium bowl, beat the egg, butter, brown sugar, maple syrup and vanilla extract together until smooth.
3. In two parts, add the wet ingredients to the dry ingredients. Alternate adding in the milk. Mix the batter only until just combined. Don’t overmix.
4. Fold in the chocolate chips.
5. To cook the pancakes, heat a nonstick skillet or griddle to medium heat. Melt a tablespoon of butter on the pan.
6. Add ⅓ cup of pancake batter per pancake. Cook each pancake for 3 to 4 minutes before flipping. Once you see bubbles forming in the pancake batter, it is ready to be flipped. Cook each pancake until it is golden and cooked through.
7. Optionally, top with maple syrup or chocolate pancake sauce. Serve immediately.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.