piviso / Pixabay

The Best Healthy Pancakes

My husband is traveling in Europe this week for work, so it’s ladies’ week here at the house. We’ve been trying to do at least one “special thing” every day during his absence. With tonight as his last night away, I wanted to top off our week with the Most Coveted Meal in the History of Parenting: the night Mama says, “Hey, let’s be silly and have breakfast for dinner!”

Cue the applause.

Part of me (ahem, 90%) was tempted to pour a bowl of cereal and be done with it (and I won’t judge you if that’s what you do sometimes). However, I thought about our nutrition profile for the day and realized cereal wouldn’t cut it. So, I whipped up these bad boys. (Since when do I call pancakes “bad boys”?) Anyway, I made pancakes that are deceptively delicious for being not-too-shabby health-wise.

Granted, my five-year-old wanted to top off her meal with seaweed and peas, so that helped some on the nutrition front. Hey, I don’t argue about the combination she requests when she’s asking for things like that. To be clear, I wouldn’t choose that for myself. I suggested pancakes, after all. Pure maple syrup is still my friend (afflinks).

So, back to those pancakes. For dinner or breakfast (or hey, why not lunch?), these are the real deal. I’d been missing pancakes ever since I went gluten-free a few years ago. However, since creating these, I miss pancakes no more! Welcome back, loves.

The Best Healthy Pancakes 

Bowl #1: Mix together the following ingredients.

Bowl #2: Mix up these ingredients, too.

  • 2 eggs (or more if you want extra protein)
  • 1 cup milk (or allergy-friendly or vegan alternative; I find hemp milk and almond milk work well for cooking and baking)
  • 3 Tbsp safflower oil (or other heat-friendly oil with a good health profile)
  • 1 Tbsp blackstrap molasses or other sweetener (I like molasses for its health benefits)

Now, combine the contents of the two bowls. Mix only until the batter is wet. It will be very lumpy. This is fine.

Optional: Add a cup (or more!) of your favorite fruit, sliced thin if appropriate. I like adding about a cup and a half of whole organic blueberries; my daughter prefers sliced strawberries. Both are good.

Heat your nonstick pan or griddle to medium-low heat. For these pancakes, I prefer using a pan. Spoon batter into pancakes that will be about 4 inches in diameter. If you’re using a pan, put the lid on top. Watch for bubbles to start forming and for the edges of the pancakes to start looking cooked. Once that happens, flip them over to cook on the other side.

These are naturally sweet enough that my child didn’t even think to request syrup or honey (whaaat?). As it turns out, I didn’t need those, either. They’re that good and perfectly sweet just as they are! And by buying the ingredients in bulk, I save lots of money. What’s not to love?


To see all the cooking, child-, and parenting-related items that have stood the test of time in my house, including my favorite books, click here. As an Amazon Associate, I earn from qualifying purchases. However, pricing (including sale prices) and shipping are still from Amazon, so once you click the checkout button from your Dandelion Seeds cart, it’ll feel to you just like an Amazon purchase. Why shop through us? We give 10% of our affiliate profit to charity. Shop better.

Like what you read? Follow Dandelion Seeds Positive Wellness and Dandelion Seeds Positive Parenting on Facebook.

Follow Us

Pinterest  |  Facebook  |  Instagram  |  Twitter

Shop With Us

When you shop with us, you help us support important charities. See many of our favorite children’s booksparenting bookstoys and gamestravel necessities, school supplies and homeschool supplies, holiday fun, and wellness-related items. As an Amazon Associate, I earn from qualifying purchases. However, pricing (including sale prices) and shipping are still from Amazon. Once you click the checkout button from your Dandelion Seeds cart, it’ll direct you to Amazon to complete your purchase.

About the Writer

Sarah R. Moore is a published writer, positive parenting educator, wellness advocate, and world traveler. Her work spans the globe, reaching readers on six continents and appearing in publications such as The Natural Parent Magazine, Scary Mommy, and Macaroni Kid.

She has been certified by the Raffi Foundation for Child Honouring.  She wholeheartedly recommends the course for parents, educators, and all others who influence the lives of children. 

She also holds BA / MFS degrees in Journalism, French, and Media/Arts/Cultural Production. Read more about Sarah here.