Real Meals Modified

Healthy Minced Pancakes

Healthy Minced Pancakes

Healthy Minced Pancakes

These pancakes are based on a recipe from the New York Times Cooking app by Martha Rose Shulman. The recipe is called Maple Pecan Pancakes. You can find the link to the original recipe here. Unfortunately, chopped pecans and dried cranberries don’t fit well into IDDSI Level 5: Minced and Moist. 

However, I liked the recipe because it used a mixture of whole wheat and almond flours. This is important because it’s more nutrient dense than using a pancake mix, and you get plenty of calories and protein with the almond flour. 

The cooking part of this recipe is really where things look different. Sara came up with the brilliant idea of scrambling the pancakes in a pan. She got the idea from when she used to cook muffins over the campfire at camp. They used a skillet and scrambled the muffins. That’s exactly what I did here!


Just heat a nonstick pan over medium heat. Melt the butter or coconut oil, pour in the pancake batter, and pretend you’re making scrambled eggs. You’ll need to really chop the pancake to make sure it fits between the tines of a fork. The pieces can’t be more than 4mm long and 15 mm long. It took me a while to chop it down, but your utensils might be better suited than mine were. 

I ate these pancakes on a relatively chilly morning in Arizona, with the windows open, sipping on a hot cup of coffee. If you want to share the pancakes with loved ones, you can make them just like normal pancakes! Everyone will love them. I made a couple regular ones – here’s a picture!


I hope this recipe makes eating a minced and moist diet easy. If you’re still confused, you can find more information here. 

Leave a comment below and let us know your thoughts! I hope you think this idea is as brilliant as I did!


Healthy Minced Pancakes

Prep Time10 mins
Cook Time10 mins
Course: Breakfast
Keyword: minced and moist
Servings: 4


  • 1 c whole wheat flour
  • ¾ c almond flour
  • 2 tsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 ½ c milk
  • 2 tbsp white vinegar
  • 2 tbsp coconut oil
  • 2 eggs
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 4 tbsp maple syrup for topping


  • Sift together dry ingredients.
  • Add milk and white vinegar to a bowl. Let sit for 10 minutes. Then whisk in coconut oil, eggs, maple syrup, and vanilla extract.
  • Gently mix the dry ingredients into the wet ingredients.
  • Heat a large skillet over medium heat. Melt some butter or coconut oil in a pan. Pour in pancake batter and stir as if scrambling an egg.
  • Continue stirring and chop the pancake with a spatula to achieve the appropriate minced size.
  • Remove from heat and mince more if necessary. Then pour additional maple syrup over the top to moisten the pancakes.
  • Serve warm and enjoy!

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