Healthy Breakfast Cakes
Start your day right with these delicious and nutritious breakfast cakes! Made with whole grains, fresh fruit, and a touch of sweetness, they're the perfect way to fuel your body and satisfy your cravings.
Equipment
- 1 Mixing Bowl Large
- 1 Frying Pan or Griddle Non-stick
- 1 Spatula
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
Wet Ingredients
- 1 cup milk Almond, soy, or regular milk work well
- 1 egg Optional, can be replaced with flax egg
- 2 tbsp maple syrup Or honey
- 2 tbsp melted coconut oil Or olive oil
- 1 tsp vanilla extract
Optional Add-ins
- 0.5 cup blueberries Or other berries
- 0.25 cup chopped nuts Walnuts, pecans, or almonds
- 2 tbsp chia seeds
Instructions
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, egg (or flax egg), maple syrup, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries and chopped nuts (if using).
- Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings, such as fresh fruit, yogurt, or a drizzle of maple syrup.
Notes
These breakfast cakes can be stored in the refrigerator for up to 3 days.