Pancakes are my favorite breakfast food on lazy weekend mornings.  Also known as griddlecakes or flapjacks, this fluffy morning staple is usually made with refined flour, cane sugar, eggs and milk.  Those ingredients might make tasty pancakes, but they are not the healthiest way to start your day.  That’s because a traditional pancake breakfast is low in beneficial fiber but high in sugar, fat, and cholesterol.  This recipe doesn’t contain *any* of the four usual pancake ingredients, so it’s way healthier.  And you won’t miss a thing, because these pancakes are full of flavor — and they are packed with plant-based nutrition.  

Whole Grain Flour is Much Better

I like to think of wheat flours as analogous to the story of Goldilocks and the Three Bears.  Regular whole-wheat flour is sometimes like Papa Bear’s bed — too stiff! (At least for fluffy baked goods.) All-purpose white flour is like the Mama Bear”s bed — too soft!  And whole-wheat pastry flour is like Baby Bear’s bed — just right!  So this recipe contains whole-wheat pastry flour, which provides the benefits of whole grains while being a bit lighter for baked goods that are more delicate than a heavy rustic bread.

Other Healthy Ingredients

Other beneficial ingredients in this recipe include mashed banana and oat milk — which provide sweetness as well as moisture.  You could substitute almond milk if needed, but oat milk is my preference for this recipe because it also encourages the pancakes to turn a nice golden brown.

For the Finishing Touch…

Once you’ve stacked the pancakes on your plate, sprinkle on some chopped walnuts for a nice supply of protein,  antioxidants, and omega 3 fats.  Drizzle on a bit of maple syrup for some additional sweetness that comes with some beneficial minerals (including manganese, riboflavin, and zinc).  Serve the pancakes with a side of tempeh bacon to ramp up the meal’s protein and add a satisfying, savory taste.