With just a few simple ingredients, you can whip up these easy pancakes as a part of your next solo breakfast – or lunch or dinner.
I bet you have just about every ingredient on hand right now – all purpose flour, whole wheat flour, sugar, eggs, vanilla extract, baking powder, and milk. The most uncommon ingredient would be the whole-wheat flour, but guess what? If you don’t have any, just replace it with additional all-purpose flour.
I know the question is coming….Can you make ingredient substitutions? The simple answer – sure. However, I can’t promise that you’ll get the same fluffy texture that I do if you start to make swaps…unless you opt to use only all-purpose flour. Instead of instilling fear of items like normal flour, sugar, and milk – I’m here to show you that they are perfectly fine to have outside of specific medical conditions (like food allergies!). && yep…that even goes for those of you with a specific goal to lose fat.
I do use a mix of all purpose + whole wheat flour for some additional nutrients where possible. Whole wheat flour can be pretty dense…so I wouldn’t replace more than half here! It’s also important to note that the egg is only the yoke! A whole egg makes this too…eggy. An egg white just doesn’t mix as well in my opinion. If you’re doubling the recipe, just use the whole egg.
Instead of getting wrapped up in replacing all of your flour and dairy or avoiding carbs in general like the plague…I would challenge you to learn more about your personal needs, overall diet composition, and how to manage your intake in a sustainable way. If you’re interested in nutrition coaching with me, apply here!
Before worrying about specific ingredients, I’d rather you pay attention to the rest of your meal. Pancakes = carbs. Carbs are not bad or immediately “fattening.” Got it. But instead of having a plate of carbs for your meal, I would focus on having a source of protein, carb, and color. Altogether these will help manage hunger, energy levels, and overall be more satisfying and nutrient dense.
So I’d add a protein source + fruit to complete this meal. Pro tip: this recipe uses an egg YOLK…so I save the egg white and make a side of eggs + whites with these pancakes for some additional protein. You could also add a side of greek yogurt or a lean breakfast meat like turkey or chicken sausage. For color, fruit is my go-to with breakfast. Some fresh berries or orange slices are fab!
Easy Pancakes for OnePrint Recipe
- 2 tbsp all purpose flour
- 2 tbsp whole wheat flour
- 1 tsp sugar
- 0.25 tsp cinnamon optional
- 1 pinch salt
- 0.5 tsp baking powder
- 1 egg yolk
- 0.5 tsp vanilla extract
- 2 fl oz reduced-fat milk ~1/4 cup – not too much or it will be too thin!
- In a small bowl: combine flour, sugar, cinnamon, salt, and baking powder
- In a measuring glass (or bowl with spout) whisk milk, egg yolk, and vanilla
- Add dry ingredients to wet ingredients and stir just until combined
- Heat a skillet just below medium heat
- Add 0.5 tsp butter or drizzle of oil
- For 2 small pancakes, add half the batterFor 1 large pancake, add the entire mix
- Cook ~2-3 minutes per side or until middle is bubbly and the side touching the pan begins to brown
- Flip and cook an additional 2 minutes or until golden brown
- Repeat for second pancake if needed
- Serve warm with a drizzle of 100% maple syrup!