Mornings just got easier with simple, fast, delicious 3-ingredient pancakes.
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When I was growing up, we seldom used the word pancakes, and instead, we requested that mom make griddle cakes, flapjacks, or hotcakes. No matter what you call them, pancakes are an American icon and often make their way to the table for any meal, not just breakfast.
Now, with children of my own, I love trying different versions of pancakes so we can enjoy them morning, noon, or night. Pancakes are often my solution to “What’s for dinner?” The kids think they are a fun treat, and I feel confident knowing I am feeding them a healthy meal when I use the 3-ingredient recipe.
Although I have tried all kinds of pancake recipes, I constantly return to this one, not only for the simplicity of it but for the taste. I think it is the combo of almond milk and whole wheat flour that gives the cakes a rich, sweet flavor. Another favorite you may like to try is the old-fashioned pancake recipe or peanut butter pancakes (for extra protein).
Is an Easy 3-Ingredient Pancakes Healthy?
With only three ingredients of whole wheat flour, almond milk, and eggs, 3-ingredient pancakes are a healthy choice any time of the day, and they are suitable for a dairy-free or vegetarian diet. However, there are changes you can make to create a 3-ingredient pancake that is safe for other special diets.
Our vegan friends can replace the eggs with 1/2 cup applesauce or smashed bananas. You can also use 1/2 cup smashed avocados. If you are avoiding gluten, replace the wheat flour with one of your favorite gluten-free flour blends.
Is Sifting necessary?
The instructions for 3-ingredient pancakes suggest sifting the whole wheat flour into the wet ingredients. This may seem like an unnecessary step, but it’s critical for a fluffy pancake.
Sifting removes any clumps from the flour that could occur when packing it into a measuring cup. It also aerates the flour, making it light and fluffy, which yields a better-textured pancake.
INGREDIENTS
- 2 large eggs
- 2 cups unsweetened almond milk
- 2 1/4 cups whole wheat flour
INSTRUCTIONS
Whisk & Mix
Combine eggs and almond milk in a bowl, whisking to a smooth consistency. Sift in whole wheat flour for a nutritious and fluffy batter.
Prep & Cook
Heat a nonstick skillet and lightly grease with coconut oil. Pour batter and cook until bubbles form, then flip to achieve a golden-brown deliciousness.
Serve & Enjoy
Stack the warm pancakes and top with maple syrup, fresh berries, or Greek yogurt for a delightful and healthy breakfast experience.
Devour!
FAQs & Tips
Making pancakes ahead of time and storing them gives the whole family a quick and healthy breakfast option in the morning or a perfect afternoon snack. Wrap the cooked and cooled pancakes in aluminum foil or put them in a zip-top plastic bag and keep them in the refrigerator for three to five days. You can also freeze pancakes for up to three months.
Reheat pancakes in a toaster oven or a regular toaster. It only takes a few minutes to warm them up. You can also heat pancakes on a griddle or put them in an oven-safe dish and warm them at 350 degrees Fahrenheit for about ten minutes.
Do you like to jazz things up? If so, pancakes are one of the best foods to play with to create new flavors. Cinnamon, vanilla extract, nutmeg, or a splash of orange juice are the most common additions to pancake batter. However, you can add chocolate chips, blueberries, or any fruit.
You can still make an excellent pancake even if you don’t have a nonstick skillet. You just have to prepare the pan so the cakes don’t stick to it. Use a little extra coconut oil if the pan isn’t nonstick, or try butter for added flavor. If you prefer to avoid both, a small amount of cooking oil works, too.
If your 3-ingredient pancakes fall flat, try letting the batter sit for 30 minutes before making the pancakes. This gives the flour more time to absorb the liquids, which creates a light and fluffy flapjack.
Serving Suggestions
Pancakes are so delicious on their own — simple goodness with a little syrup. Still, their superpower is the ability to be a blank slate for many other foods.
Turn pancakes into dessert by topping them with homemade caramel sauce and a sprinkle of chocolate chips. Pair pancakes with crispy bacon or sausage for a hearty breakfast or dinner. Add some scrambled eggs to the mix, and you’ve got a big meal that will be well received by your loved ones.
Easy 3-Ingredient Pancakes
Ingredients
- 2 large eggs
- 2 cups unsweetened almond milk
- 2 1/4 cups whole wheat flour
Instructions
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In a large mixing bowl, whisk together the eggs and almond milk until well combined. This will form the base of your pancake batter and ensure a fluffy texture.
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Gradually sift in the whole wheat flour, whisking continuously to prevent any lumps from forming.
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Preheat a nonstick skillet over medium heat. Lightly grease the pan with a small amount of coconut oil.
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Pour approximately 1/4 cup of batter for each pancake onto the skillet. Cook for 1-2 minutes, or until small bubbles form on the surface and the edges appear set. Your pancakes are ready to be flipped.
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Carefully flip each pancake and cook for an additional 1-2 minutes on the other side, until golden brown and cooked through. Adjust the heat if needed to prevent burning.
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Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter. You can grease the skillet as needed.
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Serve the warm pancakes with a drizzle of maple syrup, a few fresh berries, or Greek yogurt.
Nutrition
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