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Fatcake Pancakes

Guess what day it is…

Irresistibly light & fluffy pancakes - You can have eight pancakes for under 200 calories. See the recipe here:

Not hump day. Sorry, camels.

Today is Mardi Gras, also known as Fat Tuesday! So what better day than Fat Tuesday to publish my favorite new pancake recipe of the moment: Fat Pancakes? These pancakes are yet another reason breakfast is the best meal of the day. For more healthy breakfast ideas, see the link below:

12 Recipes That Prove Breakfast Is The Best Meal Of The Day

Irresistibly light & fluffy... You can eat eight pancakes for under 200 calories. See the full recipe here:

Irresistibly light & fluffy

♥   ♥   ♥

And you can eat eight pancakes for under 200 calories.

healthy pancakes

Fat Pancakes

Fatcake Pancakes

(makes 10-12)

Adapted from the famous Tiramisu Pancakes

  • 1 tsp pure vanilla extract
  • 1 1/2 tsp white or apple cider vinegar (You can omit the vinegar if you must, but this is the key ingredient to their fluffiness)
  • pinch stevia, or 1 1/2 tbsp pure maple syrup
  • 1/2 cup milk of choice (Decrease by 2 tbsp if using maple syrup) (120g)
  • 1 tbsp oil OR more milk of choice
  • 1/2 cup spelt, white, or Arrowhead Mills gf flour (65g)
  • 3 tbsp rolled oats (15g)
  • scant 1/4 tsp salt
  • 1 tsp baking powder
  • mini chocolate chips, optional

Whisk together the first 5 ingredients in a bowl, and let sit at least ten minutes. In a separate bowl, stir together remaining ingredients, then pour wet into dry and whisk to form a batter. (If batter is too thin—which might be the case if you’ve gone by cup measurements—just add a little extra flour until you achieve a pancake-esque batter.) For fluffiest pancakes, let the batter sit in the fridge 10-15 minutes before proceeding. Grease a medium skillet and place it over medium heat. When the pan is hot, drop on small ladles of batter. With a spatula, flip pancakes when the edges begin to look dry. Let cook one additional minute before removing from the heat. To prevent sticking, it may be necessary to re-grease the skillet after each set of pancakes. These can easily be frozen and reheated if desired.

View Fatcake Pancakes Nutrition Facts


Chocolate Banana Soft Serve – {4 ingredients}

Published on February 17, 2015

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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Rebecca says

    This look amazing and perfect for Pancake Tuesday 🙂 if I use normal GF flour for the 1/2 cup are they still counted as ‘healthy’ in the UK we can’t get the brands you advise! Thanks for the gorgeous post!

  2. Sam says

    I wish I had checked your posts earlier, as I made your red velvet pancakes this morning already! They were delicious! I think I’ll have these ones tomorrow.

  3. Hollie says

    Obviously today is dedicated to other reasons but I have always enjoyed people eating a lot of pancakes. It sounds like you are enjoying the holiday as well.

  4. D says

    Hi Katie, could you tell me the diameter of these pancakes? I prefer large pancakes, so I’d like to know if I should double the recipe.

    • Chocolate Covered Katie says

      I didn’t measure, but they are pretty small so you should definitely double if you want bigger pancakes. Hopefully making bigger pancakes will still work to cook through the middle; I always have better success evenly cooking smaller pancakes.

      • Rachel says

        Yeah, I make medium- large pancakes, so I like to double your recipes. To make 8-10 pancakes from a single batch only uses 1/2 cup flour, so your pancakes will be very small. I get about 8-10 pancakes with a double batch. I make the apple pie pancakes all the time, and having more batter keeps your apples together better. They are quite delicious!

  5. Debbie says

    Hi Katie, I really want to try these, but have two questions. Do you think they will work with other Brands of GF flowers and or oat or buckwheat flour if I use the same gram measurement? Do you think they will work with Greek yogurt in place of milk…I don’t have any milk or substitutes on a regular basis. Thank you for any insight you might have as I know there are no guarantees when experimenting with substitutions.

    • Tasha says

      Living in the UK I always have no choice but to use alternative brands of flours and it has always been fine. The only thing you need to be aware of is that some gluten free flours contain xanthan gum as a raising agent. This is like the GF version of self-raising flour. For pancakes you probably want plain flour, especially as these ones have additional vinegar as a raising agent.

      I have also made many pancakes using greek yoghurt and cottage cheese as the liquid component, you just may need to alter the measurements slightly to get your desired consistency. Obviously, yoghurt is thicker than milk, so you may need to add extra to get the batter liquid enough, or add another source of liquid such as an egg. I personally prefer thicker batter, it makes short fat pancakes that are easy to flip!

      Good luck!

  6. Brenda says

    This is absolutely crazy! I was *just* looking up low-carb pancake recipes today! I think I even have most of these ingredients.

    Not so fat Tuesday here I come!!

  7. Kate says

    I just made these to eat with dinner…Oh my goodness, Katie, these are delicious! My new favorite pancake for sure!

    To the person who asked about normal GF flour, no idea if it is still “healthy”, but I just used Trader Joes’ all purpose GF flour and it worked splendidly 🙂 And to the person who asked about big pancakes, the recipe made three monster sized huge pancakes for me–I’d double or triple it if you are feeding more than one person.

  8. Megan says

    Any idea if these freeze well? I made a batch tonight for dinner and they were DELISH!
    My three-year-old loved them as well! I’m thinking about making a huge batch and freezing for weekday mornings…

  9. Lindsey @ Simply Lindsey says

    These pancakes look so fluffy and delicious!! I’ll have to try these soon, with some added chocolate chips. 😀

  10. Elyce says

    What “butter” have you used in the photo? Is it a vegan alternative? I know it not in the recipe it just looks so good! hahah, I want to buy some.

  11. emma says

    Everyday will be Fat Tuesday (but not fat- just fat in pancakes…?) from here on out! Thanks for such an easy and yummy recipe, Katie- I am looking forward to trying these! (Likely with some chocolate =D

  12. Lucy says

    Had these for breakfast this morning as a treat – they were great! Kept me full till lunch as well. Definitely making these again!!

  13. Aimee B. says

    I just finished a plate of these. They were awesome and so easy! I ended up making 3 normal sized pancakes, probably 3 or 4″ ones. I used instant oats and agave nectar because that’s what I had on hand. I wish I had a picture because they came out lovely, perfectly fluffy and delicious. Thank you for the wonderful recipe. 🙂

  14. nora raymond says

    I just made the fat pancakes this morning ,added blueberries an they are great ,i will never use mix ever ,thanks so much for the great recipes

  15. Lisa says

    Love the Mardi Gras shoutout! King Cake is one of my favorites from growing up but it’s so unhealthy. I ended up using your cinnamon roll recipe and braided it like in a traditional King Cake. It tuned out beyond delicious! Thanks for helping me have a healthy Fat Tuesay!

  16. Danie says

    Hi Katie, quick question….
    Once mixed together, how long can you let the first 5 ingredients sit for ? I know you say “at least 10 minutes” in the directions, but can it sit longer and/or is there a point where its sat too long and needs to be tossed?

    • Angelica says

      Just saw that my 2 attempts posted 3 times, and it didn’t even include the last part! But it was just a question as to if the oil is included in the nutrition information or not. 🙂

  17. Sabine says

    I have been looking for a good vegan pancake recipe for a long time and this is, hands down, the best i’ve found so far.

  18. Hannah says

    These are so incredible!!! I use a gluten free flour mix and it still works just great! I absolutely adore your blog……

  19. Anna says

    I love all your recipes Katie! I haven’t made something that I haven’t loved. 🙂 Can your pancake recipes be pre-made and frozen?

  20. Niki says

    just made these and they were perfection! I used buckwheat flour and they still turned out fab 🙂 do you know the nutritional values for each serving?

  21. Sarah says

    Are the nutrition facts for the version with maple syrup, or stevia? (If they are for the stevia version, how many calories are in the maple syrup version?) Thanks!

    • Unofficial CCK Helper says

      All recipes posted after her redesign have a print option. For the ones that are older, just highlight the recipe, right-click and copy, then paste into a word document 🙂

  22. Kimster says

    I just made these this morning- added some coconut flakes in and sered it for myself on a bed of cocoa powder and cranberries. So delicious!!! Super fluffy but also moist. Thanks Katie!

  23. Kelli says

    So I left out the oil and vinegar because I didn’t have any, and replaced it with a tablespoon of peanut butter. I had to use steel cut oats instead too. I also used whole wheat flour, and threw some raisins in because I was feeling creative. Let me tell you, these pancakes were the Amazing. Probably my new favorite pancake recipe on here, and I’ve tried a majority! I can only imagine how good they are when you follow the recipe right! 🙂

  24. Kat says

    I used Bob’s GF all purpose and they turned out perfect 🙂 Delicious with jam! Don’t know why I didn’t make these sooner!

  25. whitni vasquez says

    so the pancakes are delicious, they came out crispy for me and a little grainy like they had cornmeal, but I liked it… however it only made 4 small pancakes for me! Not sure how to get 10-12 out of this recipe lol. Love you Katie!!! Been using your recipes for 4 years now and they’re never a let down!

  26. Tiffany says

    Hi Katie! I just made this recipe and it was fantastic! However, I only got 4 small pancakes out of the recipe using 1/4c measurements to scoop the batter on the skillet.

    The pancakes were so airy! Thank you!

  27. Carolyn says

    I made these this morning, and they were delicious! I am not a vegan or even a vegetarian, but your recipes have been a lifesaver since I had to cut dairy and soy out of my diet. Thank you!

  28. Soomin says

    These are by far the most delicious healthy version of pancakes I have ever tried. I recently posted a photo of my stack with Greek yogurt between each one and all I can say is that I’m proud to spread the chocolatecoveredkatie love!

  29. Soomin says

    These are by far my most favorite pancake recipe of yours ever! I always come back to this one when I have a pancake craving (and I do often, seeing as how I love the chewy texture of having oats in it) and serve it with layers of greek yogurt mixed with honey, peanut butter, and cinnamon in between. Garnish with fruit of choice and voila: a beautiful and healthier version of the typical pancakes!

  30. Jk says

    Another delicious and easy recipe! I used oat flour because I wanted a smoother pancake. Turned out great! Fluffiest vegan pancake!

    • A H says

      I’ve made these many times and not had any problems. Maybe a mis-measurement somewhere, or substituted ingredient? You may want to check out the FAQ at the top of Katie’s blog.

  31. Ashley McGillivray says

    I just made these pancakes with my 41/2 year old daughter who is a pancake officionado and this is our new favorite recipe! We added a little cinnamon and coconut oil instead of oil. So tasty and quick to make! Thanks for an amazing recipe!
    She just saw your recipe for the fluffy donuts so I think we’ll attempt that next!
    Happy New Year!

  32. Kate says

    I made these with maple syrup and oat flour instead of oats. They were amazing! My whole family loved them and said they were better than box mix pancakes. Thank you for the recipe!

  33. A says

    I used oat flour and soy milk and this recipe turned out great! Through trial and error, I found “medium heat” to be around 350 degrees Fahrenheit.

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