Healthy, No Sugar Pancakes
Course: BreakfastCuisine: AmericanDifficulty: Easy10
servings30
minutes6
minutesI saw this on the New York Times App. I decided to give them a try. I made them a couple times and ran into a few issues, then I tweaked the recipe and now they are easy and so tasty. These have no sugar just honey, but I added a little more honey as well as some ground cinnamon. I also let the mixture sit for about 20 minutes which I think makes a big difference. They are light, healthy and so delicious. I would use raw local honey as it is the healthiest.
Ingredients
1 3/4 buttermilk
2/3 cup instant oats/quick cooking oats
2 tablespoons ground flaxseed, I bought Bob’s Red Mill’s whole Flaxseed and ground them myself
3-4 Tablespoon raw, local honey
1/2 teaspoon fine salt
2 tablespoons canola oil
1 teaspoon baking soda
2/3 cup flour
1/2 teaspoon ground cinnamon
Butter for pan to make the pancakes
Directions
- In a lag bowl, whisk together buttermilk, oats, flax, honey and salt. Let sit about 20 minutes, not more than an hour.
- Add the oil, whisk it till combined, add the baking soda, whisk till combined and finally add the flour and gently whisk until all is combined. Add in some ground cinnamon. gentle whisk it in.
- In a lg non stick (I use Green Pans) over medium/medium high heat, melt 2 Tablespoons butter.
- Spoon the batter and allow the pancakes to get bubbly about 2-3 minutes and flip and allow to cook about 2 minutes. Repeat with remaining batter. Serve right away with syrup and jam or place in a air tight container with wax paper between the layers and refrigerate to enjoy over the next few days.
