Healthyish Pancakes

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So, I for one would love to eat pancakes every day, or at least nearly every day. Unfortunately, pancakes are not the healthiest to eat on a daily occasion. Lucky for me, I scroll through many different recipes on the internet (I like to think that it is a productive activity and I am not procrastinating, but that decision can be left up to you). And sometimes find a good recipe that I can tweak to suit our family’s needs and that doTERRA essential oils can only enhance. This mostly healthy pancake recipe is quite deceptive in that it is filled with good fibres such as flaxseed, chia seeds and rolled oats. But with these pancakes, you can eat them or feed them to your kids every day. I mean why wouldn’t you with all that goodness hiding in them?


Dry Ingredients

1 cup plain flour

½ cup wholemeal flour

2 tablespoons flaxseed; ground as it is essential to for us to be able to digest them

1 tablespoon coconut sugar

1 tablespoon chia seeds

2 tablespoons rolled oats

1 ½ teaspoon baking powder

½ teaspoon bicarb soda

½ – ¾ teaspoon salt

Wet Ingredients

2 cups buttermilk

½ cup of coconut oil (melted)

2 eggs

doTERRA essential oil of your choice (Cinnamon bark, Cardamom, Ginger, Lemon, or Wild Orange as a few possible suggestions)

Combine 1 ¾ cup of buttermilk and rolled oats together in a bowl and add a couple of drops of the doTERRA essential oil of your choosing (this step I like to do overnight but half an hour to one hour will do at a pinch).

Mix plain flour, wholemeal flour, ground flaxseed, chia seeds, coconut sugar, baking powder, bicarb soda, and salt in a large mixing bowl.

Lightly whisk eggs, then add them into the dry ingredients along with the melted coconut oil, buttermilk, and oats. Mix all the ingredients until just combined and add the remaining buttermilk as needed for a thick but not too thick consistency being careful not to overmix, a few lumps are ok in this instance.

Set frypan to medium heat and lightly grease with coconut oil. Working in batches, scoop spoonfuls of batter onto the frypan and cook until golden brown on the bottom and bubbles form on top. Flip and cook until cooked through and pancakes are golden brown on the other side. It will depend on your frypan as to how long your pancakes cook but usually a couple of minutes on each side.

Serve pancakes with maple syrup and bacon or strawberries, blueberries, raspberries or bananas, whatever you feel like on the day.