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How to Make Bon Appetit Magazine's "Bin It to Win It" Pancake
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Bon Appétit Magazine's "Bin It To Win It" Pancake Recipe

This recipe from Bon Appétit's "Bin It to Win It" episode for deceptively healthy pancakes combines heart-healthy ingredients like flaxseed, chia seeds, whole wheat flour, oats and coconut oil to make guilt-free and toddler-approved pancakes.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 367kcal
Author Diana, BudgetEverAfter.com

Ingredients

Prepare

  • ⅓ cup coconut oil Plus more to grease pan
  • ⅓ cup oats Oatmeal
  • 1 ½ cup buttermilk Don't have buttermilk? Use 1.5 cups milk + 4 tablespoons white vinegar

Combine in a large bowl

  • 1 cup flour
  • ½ cup whole wheat flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 TBSP sugar Or less depending on how sweet you like it
  • ¼ cup flaxseed (Ground or Cracked)
  • ¼ cup chia Seed

Combine in a medium bowl

  • 2 large eggs

Instructions

Prepare

  • Measure and melt the coconut oil. Set aside.
  • Soak the oats in 1.5 cups of buttermilk.

Mix the Dry Ingredients in a Large Bowl

  • Combine and mix together the flour, whole wheat flour, baking powder, baking soda, salt, sugar, flaxseed and chia seed.

Mix the Wet Ingredients in a Medium Bowl

  • Lightly whisk together the eggs, buttermilk and oats mixture, and the coconut oil.

Combine and Cook

  • Add the wet ingredients to the dry ingredients and mix together. Do not overmix - some lumps are okay.
  • Heat a skillet on medium heat and brush the pan with coconut oil.
  • Make a test sample pancake: pour a half dollar size amount of batter onto the hot pan and cook until you see bubbles forming on top, then flip it to the other side to finish cooking. You'll know it's done when it's light brown.
  • Sample the pancake and make adjustments if needed. Once you're satisfied with the taste, continue making the rest of the pancakes.

Notes

  • Substitute grass-fed butter or ghee for the coconut oil
  • If you don't have buttermilk, you can use 1.5 cups milk + 4 tablespoons white vinegar.
  • Test the batter and make adjustments by making small tester pancakes before making/finishing the batch.

Nutrition

Calories: 367kcal | Carbohydrates: 36g | Protein: 10g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 482mg | Potassium: 262mg | Fiber: 6g | Sugar: 5g | Vitamin A: 194IU | Vitamin C: 0.2mg | Calcium: 208mg | Iron: 3mg