BEST Easy No Butter Healthy Pancake Recipe

BEST easy No Butter Healthy Pancake Recipe that has made me a Breakfastarian (yes that’s a new word)!

breakfastarian definition

Sorry mom, but these pancakes may actually be the best I’ve ever had (& happens to be healthy also). I omitted butter completely and added 1 banana, 3 tbsp flax seed & 1/4 cup wheat bran. Yum!

Kind of hesitated giving up the recipe, but since I am so excited about it, I just had to share and get your shared excited (hopefully). So here’s the deal- when you try this recipe, PLEASE let me know what you think below or on Facebook!

If this is not the best pancake recipe you’ve ever had, please comment below with you’re favorite (I’m dying to know).


Makes 4-6 servings (about twenty 3-4″ cakes)


  • 1 1/2 cups sprouted wheat flour
  • 3 tablespoons maple sugar or turbinado sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup Greek yogurt (I used full-fat), plus more for serving
  • 1 cup whole milk
  • 2 large eggs
  • 3 tablespoons flaxseed
  • ¼ cup wheat bran
  • 1 1/2 – 2 cups huckleberries (fresh, or frozen and not defrosted)
  • just enough oil to grease the pan pan (clarified butter, sunflower oil and coconut oil are all good options)

Optional: maple syrup, for serving (grade B is the darkest and most flavorful), to keep it light, heat up some more berries and pour over top.


  1. Preheat the oven to 200º – you will use it to keep the pancakes warm as you fry them up.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the yogurt, milk and eggs until smooth. Add the greek yogurt in a steady stream, whisking constantly until combined. Gently fold the milk mixture into the flour mixture until just combined and lumpy, then gently fold in the berries. The batter should be fairly thick, like a fluffy porridge.
  3. Heat a griddle or wide frying pan over medium heat and coat with a thin film of oil. Drop 3 tablespoons of batter at a time into the pan (a #24 spring loaded ice cream scoop works wonders), spacing the pancakes well apart to allow for spreading. Reduce the heat to medium-low, and cook until the edges look dry and a few bubbles appear on the surface, about 2 minutes. Flip the cakes and cook until the second side is golden, another 2 minutes or so.
  4. Remove cakes and place on a baking sheet lined with paper towels to absorb excess steam, and place in the oven to keep warm as you cook

*I recommend serving the cakes with greek yogurt and berries!