This high fiber pancake recipe may be one of the best healthy pancake recipes you ever make. It's jam-packed with wholesome ingredients like oats, bananas, and flax seeds, and each pancake provides a flavorful and hearty dose of fiber to keep you full and energized all morning long. So, whether you're looking to boost your fiber intake or simply looking for a deliciously satisfying breakfast option, you've got to try this recipe.
Table of Contents
Why I Love Making These High Fiber Pancakes
- Each serving of these healthy pancakes has 5g of fiber and 9g of protein, so you can start your morning off with a balanced, nutritious meal.
- The whole family will love them. Not only will the kids love digging into this tasty and healthy breakfast, but they'll also have a blast practicing their pancake flip technique with you. You may even want to consider sprinkling a handful of chocolate chips - or blueberries - into the batter for a fun and sweet surprise.
- These high fiber pancakes store incredibly well, so you can meal prep an entire week's worth of breakfasts without slaving all day in the kitchen.
- This recipe is incredibly quick and easy to make. Only 5 minutes of prep time is all it takes to put together. Plus, since the entire prep process happens in a blender, clean up is a breeze, too.
Ingredients
10 simple all natural ingredients are all you need to make these fiber packed pancakes, and I've got a feeling that you'll have most - if not all of them - in your kitchen this very moment.
Anyway, here's what you'll need:
- Almond milk - unsweetened
- Oats - a great source of fiber
- Flax seeds - rich in protein and fiber
- Banana - use the ripest ones for optimal flavor
- Maple syrup - for sweetness (this homemade sugar free is a favorite of mine)
- Vanilla extract - for a warming flavor
- Cinnamon - to complement the banana and vanilla
- Baking powder - for fluffiness
- Eggs - three small eggs
- Coconut oil - for cooking
Like I said, simple stuff, right?!
How to Make High Fiber Pancakes
Three steps are all you need to follow to get these pancakes on your table.
The recipe comes down to just blending all of your ingredients together, mixing in the eggs, and then cooking the batter to make your pancakes.
How easy does that sound? Pretty darn easy, eh?
Step 1: Blend The Ingredients
You'll first want to add the almond milk, oats, flax seeds, banana, maple syrup, vanilla, cinnamon, and baking powder into a blender or food processor.
Then, blend everything until combined, and a smooth pancake batter forms.
Step 2: Mix In The Eggs
After that, add your eggs to the mixture and blend all the ingredients once again until you have a smooth batter.
Then, allow the batter to rest for a few minutes before cooking it.
Step 3: Cook Your Pancakes
First, brush a large skillet with coconut oil so the pan is evenly coated. Then, you can pour roughly ¼ cup of batter onto the skillet over medium-high heat.
After two minutes, flip your pancake and continue cooking until both sides are nice and golden brown.
Once your pancake is cooked through, allow it to cool on a wire rack.
Repeat the cooking process with the remaining batter.
Recipe Tips and Variations To Try
- For an extra boost of fiber, add chia seeds or hemp seeds to the batter, or sprinkle them on your pancakes with some fresh berries.
- If you can, use a griddle to cook your pancakes perfectly fluffy.
- Use this exact recipe to make high fiber waffles in a waffle iron.
- Top your pancakes with some sugar free maple syrup to keep the added sugar to a minimum.
- Grind up the oats and combine them with ground flax seeds to make a high fiber oat flour for the pancakes.
How To Store and Reheat These Pancakes
As I said before, these high fiber pancakes store/reheat incredibly well.
Store Them In The Fridge
Simply transfer any leftover pancakes you end up with into an airtight container, and they'll stay good for up to 3-4 days in the fridge.
Store Them In The Freezer
When you want to prepare a few batches of pancakes, you can store them in a freezer safe container such as a freezer bag and freeze them for up to 3 months.
When you are ready to enjoy them again, simply place them in the fridge to defrost overnight so they are ready to reheat in the morning.
Reheating The Pancakes
I personally like to reheat my pancakes in the oven by lining them on a baking sheet in a single layer and baking them for 5 minutes at 325F.
Or, if I'm in a pinch for time I'll warm them up the microwave. All I do is place the pancakes on a microwave-safe dish and reheat them in intervals of 10 seconds until they're warm.
More High Fiber Posts To Checkout Next
If you're looking to sneak some extra fiber into your day, these posts might help you do that!
- Best high fiber nuts and seeds
- Best high fiber bread options
- Best high fiber cereals
- High fiber smoothie recipe
- High fiber foods for weight loss
Healthy High Fiber Pancakes
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 20 minutes
This high fiber pancake recipe may be one of the best pancake recipes around. Packed with wholesome ingredients like oats, bananas, and flax seeds, each pancake provides a flavorful and hearty dose of fiber to keep you full and energized all morning. So whether you're looking to boost your fiber intake or simply looking for a deliciously satisfying breakfast option, you've got to try these high fiber pancakes!
Ingredients
- 1 cup unsweetened almond milk
- 1 ⅓ cup oats
- 2 tablespoon flax seeds
- 1 banana, sliced
- ¾ tablespoon maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 1 ⅓ teaspoon baking powder
- 3 small eggs
- 1 tablespoon coconut oil
Instructions
- Add almond milk, oats, flax seeds, banana, maple syrup, vanilla, cinnamon, and baking powder in a food blender. Blend until smooth.
- Add the eggs and blend until you have a smooth batter. Allow the batter to rest.
- Brush the skillet with some coconut oil. Add ¼ cup of the batter onto the skillet.
- Cook the pancakes for 2 minutes per side.
- Repeat with the remaining batter.
- Serve pancakes warm with fresh berries and some extra maple syrup or honey on top.
Nutrition Information:
Yield: 6Serving Size: 1 pancake
Amount Per Serving:Calories: 120Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 71mgSodium: 169mgCarbohydrates: 15gFiber: 4gSugar: 3gProtein: 6g
