If you ask my husband what my major “food groups” are, I’m confident he’ll include pancakes. I LOVE pancakes. My family and friends joke that I have an extra stomach for them, and I actually won a t-shirt at an NFL playoff brunch, when I polished off a stack of pancakes that “no one” had ever finished before.
Pancakes, though? Not the healthiest breakfast fare. And there are an awful lot of healthy pancake recipes out there that, frankly, taste like cardboard. Trust me, I’ve tried them all!
I worked a long time on perfecting a reasonably healthy pancake recipe, and I may just have to give our daughter’s dairy and soy protein intolerance the credit for helping me do just that. These pancakes are sinfully fluffy, but won’t land you in diet purgatory. I do prefer to use unbleached all-purpose flour, but have also made this recipe using half rice flour, or half a gluten free baking blend; these pancakes turn out great each way.
The small specks of color, you see in the feature photo, are sprinkles. Optional, of course. Our toddler loves them.
- Want a protein punch? Add a smear of your favorite nut butter and top with banana slices!
- Substitute any milk you fancy in this recipe.