Healthy Fluffy Pancakes
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A healthier take on classic pancakes using raw honey and extra eggs to balance the carb content and minimize glucose spikes. These pancakes are exceptionally fluffy, quick to make, and use butter and whole milk for a rich flavor.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Breakfast
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 150 g
- 45 g
- 105 g
- 4 g
Weights are estimates. Together, the ingredients weigh about 535 g before cooking, which is about 135 g per serving.
Steps
In a large mixing bowl, whisk together the 3 large eggs and 20g of raw honey until well combined.
Stir in the 100ml of whole milk, 50ml of melted butter, and 1 tsp of vanilla extract.
Sift in 200g of all-purpose flour and 10g of baking powder. Mix until the batter is smooth. If the batter appears too thick, add a few tablespoons of water until the desired consistency is reached.
Heat a non-stick pan over medium heat.
Pour a portion of the batter into the center of the pan.
Lower the heat to the lowest setting to ensure the pancake cooks through without burning. You may need to shut off the flame briefly if the pan becomes too hot.
Lift the pan away from the heat occasionally to regulate the temperature and avoid burning the bottom.
Flip the pancake once bubbles form on the surface and the edges look set. Cook until golden brown on both sides.
Notes
For best results, always use a non-stick pan. If you prefer a sweeter taste, increase the amount of honey or sweetener. To prevent burning, be active in managing the pan's heat by lifting it off the burner or turning the flame off momentarily.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 354
- Protein
- 11 g
- Carbs
- 45 g
- Fat
- 15 g
- Fiber
- 1 g
Where the calories come from
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