The Best Pancakes Ever

By May 29, 2018recipes

The Best Pancakes Ever

These pancakes may actually be the best I have ever had – and guess what? There’s no butter! We decided to scratch the butter and add bananas, flax seed, and wheat bran instead.

When you try this, please let us know what you think! If this isn’t the best pancake recipe you’ve ever made then comment below with your favorite, we are dying to know!


Makes 4-6 servings (about twenty 3-4″ cakes)

Instructions //

  1. Preheat the oven to 200º – you will use it to keep the pancakes warm as you fry them up.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the yogurt, milk and eggs until smooth. Add the greek yogurt in a steady stream, whisking constantly until combined. Gently fold the milk mixture into the flour mixture until just combined and lumpy, then gently fold in the berries. The batter should be fairly thick, like a fluffy porridge.
  3. Heat a griddle or wide frying pan over medium heat and coat with a thin film of oil. Drop 3 tablespoons of batter at a time into the pan (a #24 spring loaded ice cream scoop works wonders), spacing the pancakes well apart to allow for spreading. Reduce the heat to medium-low, and cook until the edges look dry and a few bubbles appear on the surface, about 2 minutes.
  4. Flip the cakes and cook until the second side is golden, another 2 minutes or so.
  5. Remove cakes and place on a baking sheet lined with paper towels to absorb excess steam, and place in the oven to keep warm as you cook
Ingredients //


  • 1 1/2 cups sprouted wheat flour
  • 3 tablespoons maple sugar or turbinado sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup Greek yogurt (I used full-fat), plus more for serving
  • 1 cup whole milk
  • 2 large eggs
  • 3 tablespoons flaxseed
  • ¼ cup wheat bran
  • 1 1/2 – 2 cups huckleberries (fresh, or frozen and not defrosted)
  • Just enough oil to grease the pan (clarified butter, sunflower oil and coconut oil are all good options)
  • Optional: maple syrup, for serving (grade B is the darkest and most flavorful), to keep it light, heat up some more berries and pour over top.

When I am making these for dinner, I love adding a bit of chocolate chips or strawberry jam topping!  For the mornings, I just throw a handful of berries, and a dollop of greek yogurt on top!

What did you add to your pancakes? Did you do anything different? Let us know and if you’re as big of breakfast enthusiasts as us!

Now that you’re fueled up and ready to go, try our Full Body Cardio & Toning workout HERE !

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