Healthy Breakfast Pancake Bar
This Breakfast Pancake Bar best way to enjoy a brunch with friends and family!
Ingredients
For the Pancakes:
- 2 cups whole wheat flour or all-purpose flour
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons honey or maple syrup
- 2 cups unsweetened almond milk or any milk of your choice
- 2 large eggs
- 2 tablespoons melted coconut oil or olive oil
- Cooking spray or additional oil for greasing the skillet
For Toppings:
- Fresh fruits such as berries, sliced bananas, diced mango
- Nuts and seeds such as chopped almonds, walnuts, chia seeds
- Greek yogurt plain or flavored
- Maple syrup or honey
- Shredded coconut
- Dark chocolate chips or cocoa nibs
- Nut butter such as peanut butter, almond butter
Optional:
- cooked turkey bacon
- turkey sausage
- tofu scramble for added protein
Instructions
Prepare the Pancake Batter
- In a large mixing bowl, whisk together the whole wheat flour, baking powder, and salt.
- In a separate bowl, whisk together the honey or maple syrup, almond milk, eggs, and melted coconut oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Be careful not to overmix; it's okay if there are some lumps.
- Preheat the Griddle or Skillet
- Preheat a griddle or large non-stick skillet over medium heat.
- Lightly grease the cooking surface with cooking spray or a small amount of oil.
Cook the Pancakes
- Pour about 1/4 cup of batter onto the hot griddle or skillet for each pancake.
- Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Repeat with the remaining batter, greasing the griddle or skillet as needed.
Notes
Servings: Makes about 12 pancakes (serving size is 2 pancakes per person)