Best Healthy Pancake Recipe That Kids Love

healthy pancakes

When I was a child, I absolutely loved pancakes and I thought my mom made the best pancakes in the world. Turns out it was Aunt Jemima, and so was the syrup we used. In my adolescent years I’d make them myself because I still loved them and it’s all I really knew how to make. Now as an adult, while I still love an awesome pancake breakfast, I realize that making the best pancakes in the world from scratch is really easy, and can be done in a much healthier way than buying a mix.

I’m no longer satisfied with plain-old flapjacks. So the following recipe is my preference and my kids absolutely go NUTS for these pancakes. Feel free to modify the recipe to your liking.

Here is My Banana Blueberry Flax and Coconut Healthy Pancake Recipe


1 ripe banana
3/4 cup blueberries
2 tbsp flax seed (ground)
2 tablespoons extra virgin olive oil
1 egg (preferably free range organic)
2 tsp baking powder
1/4 tsp salt
1 heaping tsp ground cinnamon
4 tbsp shredded coconut
1 cup whole flour
1 cup whole milk


Here’s how I make them:

Start by mashing up the banana in your mixing bowl. A fork works great to accomplish this task. Then add in all other ingredients and whisk until smooth. This should only take one minute at most. Heat up a frying pan on medium heat. Use a tablespoon of coconut oil in the pan to prevent sticking. Cook your pancakes evenly on both sides and serve warm.


Some points about why I’m using this recipe

There are lots of natural healthy ingredients in these pancakes, yet they still taste unbelievably good.

Banana and Blueberry are fantastic healthy fruits to eat and most kids love them. When seasonally available I’ll use fresh blueberries, but when they are not I just use frozen berries. Defrost them first otherwise they’ll prevent the batter from cooking close to the berry. Frozen blueberries also turn the whole batter purple, which my kids love. They call them “purple pancakes”.

Flax seed contains a good balance of Omega 3 and Omega 6 fatty acids. I always use whole flax seeds and simply grind them up in a coffee grinder. This way I know my flax is fresh ground. This is important because flax oils will oxidize easily. This is also why we want to use medium heat rather than high heat for cooking.

Cinnamon is an amazing spice that has been connected to healthier insulin balance in the body. Considering that pancakes are carb-heavy, it’s good to have the cinnamon to help counteract the unhealthy insulin spike.

Coconut is an incredibly healthy source of saturated fats, and we love the taste. This is why we put a good amount of coconut in these pancakes.

Whole flower should be used. And this doesn’t mean you have to use wheat flour. You can try spelt, kamut, or a mixture of wheat with these alternative flours. I prefer to avoid the over-processed and genetically engineered wheat flours.

Notice that there is NO ADDED SUGAR in these pancakes? When I first started making this recipe I used honey rather than table sugar. And sometimes I still do (one tablespoon). But it’s not necessary when you have an entire banana in there. There is already natural sugar in the banana.

Always use Extra Virgin Olive Oil (EVOO) instead of Canola or plainly labeled “Vegetable Oil”. Canola and Soy oils are simply not healthy for you at all, whereas EVOO straight from the olive is much more natural and healthy. If you want to dive deeper to understand why Canola oil is unhealthy read this article.

You may also be wondering why I advise using coconut oil in the pan, but olive oil in the batter. Good question – and there is a good answer. First, coconut oil will remain solid in the batter, so you can’t use it. Second, EVOO will oxidize at a lower temperature so I avoid using it in a frying pan. I’ll add it to batter (which doesn’t get nearly as hot compared to the oil in the pan). When cooking I will almost always use coconut oil in the pan.

Send Me Your Feedback

I’m in the process of putting together a “healthy ideas” recipe book for parents. The goal is to share healthy and easy-to-make recipes for snacks, meals, desserts, etc. The intention is to reduce the use of processed foods, save money, and use more natural ingredients.

If you have ideas, please share them in the comments section below. If you have a problem you’d like to see me address in my recipe book, please comment also.

Enjoy the pancakes!

SEE ALSO: This audio lesson will forever change the way you interact with your kids

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12 Responses to Best Healthy Pancake Recipe That Kids Love

  1. Ruth October 20, 2011 at 8:13 pm #

    LOVE your recipe! I’ve tried lots of varieties, but yours seems the healthiest AND tastiest. We need all the energy we can get!
    THANKS, Chris!

  2. VanCityBookGirl October 23, 2011 at 9:55 am #

    Yum!! These look delicious! Thanks for the recipe!

    You should give these healthy pancakes a try!

  3. Bridgett January 6, 2012 at 5:04 pm #

    These were great! My little one (2 1/2) loved them and the adults in the family really enjoyed them too. I used all whole wheat flour this time, but plan to mix it up in the future. I also made them with almond milk and a little bit of plain yogurt instead of whole milk, so I ended up adding a bit more than one cup (combined) to make up for the thickening caused by the yogurt.

    Sadly, I’d just finished the blueberries in a smoothie, so we skipped them and the pancakes were still great. However, next time we will definitely add them as well.

    Thanks so much for sharing!!

    • Chris Thompson January 19, 2012 at 6:06 pm #

      Bridgett – nice modifications! I love it.

      I haven’t done this yet, but I’m looking for ways to get the milk out of the recipe entirely. I’m really of the opinion that most milk we buy is NOT good for us or our kids. Particularly the pasteurization process (read this article if you want to know more about why I believe this). So I’m thinking of trying coconut milk. I haven’t done it yet.

      I also recently used chick pea flour and it works GREAT! Also, coconut flour. So the last time I made these I used 1/4 cup chick pea, 1/4 cup coconut flour and 1/2 cup of other flour (whole wheat or spelt, I can’t remember which).

      The key is LOTS of cinnamon.

  4. Eva March 18, 2012 at 7:05 pm #

    What do you think about other oils such as safflower and peanut?

    • Chris Thompson April 18, 2012 at 4:31 pm #

      Hi Eva,

      I’m not a health expert so please check. But I’m pretty sure safflower is fine. Peanut is great for cooking and has a nice flavour + high breakdown temp. Some people are allergic, obviously. I just LOVE coconut oil though.

  5. Astrid May 15, 2012 at 10:08 am #

    I make my own kefir and use it in pancakes instead of milk, if that helps? Your recipe book sounds fantastic! Definitely keen to get a copy when it’s ready.

  6. Fransie May 15, 2012 at 11:04 am #

    Healthy ‘Chocolate’ dessert or drink

    Add to a blender:
    3 0r 4 ripe bananas [peeled]
    1 ripe avocado [peeled and cut up]
    Pinch Celtic salt
    2 T [tablespoon] carob powder
    Water [a Tablespoon at a time to facilitate blending for a dessert or 1 cup water to make a thick drink]

    Blend until smooth.
    PS. ** The dessert can be frozen in ice cube trays to make a nice sorbet-like treat, to be eaten half-frozen.
    ** For a more chocolatey taste, add 2 t raw cacao powder in addition to the 2 T carob powder.

    • Chris Thompson May 29, 2012 at 1:26 pm #

      Delicious idea! I like how the bananas have all the sugar necessary, and the avocado brings in the creaminess / essential fatty acids. Beautiful. I’ll make this.

  7. Dawn February 12, 2013 at 2:18 pm #

    Excellent healthy alternative to the usual pancake! I really loved the fact that I could trade out ingredients and they still cooked up well and tasted great. I have tried this on other recipes and wound up with a mess that wouldn’t cook.
    I used coconut milk for the whole milk and wheat germ because I was out of Flax. I also tried coconut oil instead of Olive.
    Next time, I am going to try Almond Flour, so that my husband, who watches his carb intake, can have them too! thanks for the Great Recipe!

  8. Colette July 29, 2013 at 3:39 pm #

    This recipe turned out delicious! I made a few changes that worked out great. I substituted coconut oil for the EVOO, because my coconut oil was extremely soft. I also added 1/2 tsp of vanilla, and used almond milk for the liquid. My toddler could not get enough of these!

  9. Jennifer August 23, 2013 at 8:52 pm #

    My 20 month old loved these. He usually doesn’t eaty much, but he ate a huge pancake. Thanks!

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