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Healthy Pancakes and French Toast

February is Hot Breakfast Month, and to celebrate, I wanted to help break the common misconception that hot breakfast meals are unhealthy.

It’s easy to whip up a healthy version of French toast or Pancakes for a sweet breakfast without the guilt. Carrington Farms and Viki’s Granola are comin’ in hot with their recipes for Gluten-Free Vanilla Flax French Toast and Maple Cranberry Granola Pancakes. Carrington Farm’s Flax Seeds help to lower cholesterol levels and support your digestive system, and Viki’s Granola is gluten-free and naturally sweetened with organic honey, dried cranberries, and a drizzle of pure maple syrup for the perfect touch of natural sweetness.

Gluten-Free Vanilla-French Toast

Whisk egg, milk, flax and vanilla together. Heat sprayed pan over medium heat. Place bread in egg mixture and coat both sides. Place bread in hot pan and cook for about 3 minutes per side or until golden brown. Serve with yogurt, fresh berries or syrup! 

Maple Cranberry Granola Pancakes


  • 1 cup flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 1 cup buttermilk
  • 1 egg
  • 3 tablespoons melted butter
  • Maple syrup for topping
In a large mixing bowl, blend flour, sugar, baking powder, baking soda and salt. Using a whisk or hand held mixer, whisk in buttermilk and egg until well combined and smooth. Stir in the melted butter. Heat a non-stick pan or griddle over medium heat. Using a ¼ cup measure, pour pancake mix to cook. When pancake is golden brown, flip and cook other side. Keep warm in a 275° oven. To serve stack a few pancakes and top with maple syrup and Viki’s Cranberry Maple Granola.
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