By To Your Health and Mark Hubbard
Start your day right with these Healthy Mini Pancakes, a fun little stack that feels like a weekend treat but eats like a smart weekday breakfast.
Packed with protein from eggs and walnuts, plus fiber-rich flours and naturally sweet banana, they’re designed to keep you satisfied, energized, and off the blood-sugar roller coaster all morning long. Bonus – they are freezer-friendly and warm up perfectly in the air fryer (or microwave).
Healthy Mini Pancakes
Serves 6-7 / Makes 14+ mini pancakes
Ingredients:
- 1⅓ cup almond flour (super fine)
- 1⅓ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ½ cup unsweetened almond milk, plus more if needed
- 4 large eggs
- ¾ cup mashed banana
- 2 tablespoons pure maple syrup, plus more for serving
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
- Extra-virgin olive oil or butter, for the pan
Instructions
- In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
- In a small bowl, whisk together the almond milk, eggs, banana, maple syrup, and vanilla (or blend in a NutriBullet).
- Pour the wet ingredients into the bowl with the dry ingredients and stir. If your batter is very thick, stir in more almond milk. If it’s too thin, sprinkle in a touch more almond flour. (You want a thick, muddy consistency.)
- Heat a non-stick skillet over medium-low heat. Brush the pan with a little olive oil (or butter), then use a ¼-cup measuring cup to scoop the batter into the pan. Cook pancakes for 1 to 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides.
Serve with:
- Maple syrup (use less syrup by dipping pancakes in a tiny bowl of syrup)
- Fresh fruit or unsweetened applesauce
- Plain Greek yogurt mixed with fruit puree
Nutrition Per serving: Serving = 2 pancakes
Calories: 370 kcal / Protein: 14 g / Fat: 25 g / Carbohydrates: 23 g / Fiber: 6 g
Linda Hubbard is an RN, Nutrition Specialist & Founder of To Your Health, a national nutrition and wellness coaching firm based in Wallingford, CT.
Mark Hubbard is a writer and editor with years of experience in the health and science sectors. He specializes in distilling complex topics into understandable, engaging text.