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The sky’s the limit when it comes to pancake toppings, so experiment with your flavours to keep things interesting.
Go savoury or sweet, add fresh herbs or citrus zest, embrace seasonal fruit, or make veg the hero. Think about textures and colour – crunchy nuts or creamy yoghurt, crumbly cheese or soft roasted tomatoes – and most importantly, keep things fresh.
To help you out, here are loads of colourful topping ideas to help fill your body with goodness:
- Sliced blood orange, crumbled hard ricotta & orange zest
- Wilted spinach, ricotta, lemon zest & extra virgin olive oil
- Almond butter, finely chopped almonds, raspberries & honey
- Cottage cheese, chopped fresh herbs, streaky bacon, lemon zest & mixed seeds
- Blackberries & honey
- Sliced figs, Parma ham, rocket & extra virgin olive oil
- Roasted rhubarb, pistachios & honey
- Tahini yoghurt, feta, pomegranate seeds & fresh coriander
- Roasted cherry tomatoes, rocket & quality balsamic vinegar
- Smoked salmon, sliced avocado, fresh chives & lime juice
- Sliced kiwi fruit, passion fruit & sunflower seeds
- Greek yoghurt, blueberries, poppy seeds, orange zest & fresh mint
- Sliced mango, coconut yoghurt, coconut shavings & lime zest
- Sliced figs, Greek yoghurt & orange zest
- Almond butter & sliced strawberries
- Sliced banana & grated dark chocolate
- Grated fresh fruit salad & fresh mint
If you want to make vegan pancakes Tim Shieff has a delicious and easy recipe for you here:
If you’re looking for a base that packs a nutritional punch too, check out Jamie’s healthy healthy cheese & corn pancakes or for a nutty twist on the classic, try these deliciously healthy pancakes.
How to Make Healthy Pancakes
Forget boxed mixes. All you need are a few ingredients, two bowls and a whisk and you&rsquoll be cooking healthy pancakes from scratch by the time your coffee&rsquos brewed.
Pancakes can be part of a nutritiousreakfast if you use just a few healthy tricks. Our Whole-Grain Buttermilk Pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of sugar. Compared to most store-bought mixes or a lassic recipe, ours saves about 30 calories, 3 grams saturated fat and 4 grams total sugar per serving, plus you&aposll dish up 2 extra grams of fiber. To get started, make a batch of our Whole-Grain Buttermilk Pancake recipe and then use that master recipe to create favorite flavor variations likeꂺnana-chocolate chip, lueberry, gingerbread and more. They&aposll still be delicious and will be much healthier for you than a traditional stack of white-flour cakes smothered in syrup.
Step 1. Prep Your Dry Ingredients
Whisk dry ingredients in large bowl. If desired, replace up to 1/2 cup flour with another whole grain (cornmeal, oats or buckwheat flour).
Whisk wet ingredients in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing-it will make the pancakes tough.
Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make the cakes more tender.
Step 4. Flip When You See Bubbles
Coat a large nonstick skillet (or griddle) with cooking spray heat over medium heat. Without stirring the batter, measure out three 1/4-cup pancakes, pouring the batter into the pan. Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
5 Tips for Making the Best Healthy Pancakes
Most traditional pancake recipes call for white flour, which has a neutral flavor but doesn&apost offer much in the way of nutrition. To make healthy pancakes, use whole-wheat or another whole-grain (cornmeal, oats or buckwheat)ਏlour instead. Whole-wheat flour has 16 grams of fiber per cup compared to 3 grams of fiber in white flour. For milder flavor, you can use white whole-wheat flour, which is most similar to white flour with a slightly nutty flavor, but regular whole-wheat flour will also work. If you&aposre hesitant to make 100% whole-wheat pancakes, start by replacing half the white flour with whole-wheat flour in your recipe to get used to the difference.ਏor extra fiber and omega-3s, add up to 3 Tbsp. ground flaxseeds or chia seeds.
Love a fluffy flapjack? Don&apost pat them with the spatula after flipping. It compresses the air inside and makes them dense.
3. Add Fruit or Nuts for More Flavor
Pancake batter is a pretty forgiving blank canvas-you can enjoy plain pancakes or you can add flavorful ingredients to it without compromising the final pancakes. You can add 1 cup of flavoring ingredients for every 1 1/2 cups of flour in your recipe. Add blueberries for some added sweetness and cancer-fighting anthocyanins or raspberries for a healthy dose of fiber and vitamin C. Chopped toasted nuts, which add healthy fats, are also a great addition, as are other fiber-boosting foods like oats and wheat germ.
No time for mixing and measuring in the morning? Prep your pancakes ahead of time for an easy mid-week breakfast. The mixture of dry ingredients can be stored airtightਏor up to 1 month the batter can be refrigerated for up to 1 day cooked pancakes can be frozen, airtight in a single layer, for up toਃ months. Reheat in the microwave or oven.
Don&apost deprive yourself-one of the reasons we all love pancakes is because of a little butter and maple syrup on top. Just keep in mind that a little goes a long way. A teaspoon of butter coupled with a few tablespoons of syrup is all you&aposll need. Or try pairing your pancakes with a side of fruit or berries for added natural sweetness.
These are pretty similar to the oatmeal protein pancakes but with a bit of cocoa powder in them and chocolate protein powder instead of vanilla. Kind of obsessed with these!!
AND that&rsquos all I have for you today! Thanks again to PlantFusion for sponsoring this post! And thank YOU for supporting the brands that support my blog!
For a limited time, PlantFusion is giving away a free sample pack + shaker bottle every week for the next month!! You can enter the giveaway HERE! But if you don&rsquot want to wait to win, you can order a PlantFusion $10 sample kit HERE.
These healthy pancakes are so easy and boast 10-13 grams of protein per pancake!
- Author:Happy Healthy Mama
- Prep Time: 5 mins
- Cook Time: 8 mins
- Total Time: 13 mins
- Yield: 5 1 x
- Category: Breakfast
- 1 – 2 cups old-fashioned rolled oats*
- 1 cup Greek yogurt
- 3 eggs
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons agave nectar (can sub honey, maple syrup, sucunat, or coconut sugar)
- 1 teaspoon baking powder
- coconut oil, butter,or oil of choice
- Put all ingredients in the blender and blend until very smooth.
- Heat a pan with about 1 tablespoon of coconut oil.
- Pour a small amount of batter into the pan. Cook about 4-5 minutes on the first side and 2-3 minutes on the second side.
- Repeat until all the batter is gone (or cook them all on one large griddle)
*After receiving feedback that the pancakes were too thin for some people, I tested the amount of oats. If you like thicker pancakes, use 2 cups of oats, for thinner pancakes 1 cup of oats is perfect. Nutritional information listed is for 1 cups of oats. If you use 2 cups of oats, 1 pancake (out of 5) is 223 calories and 13 grams of protein.
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 8.1g
- Sodium: 201.3mg
- Fat: 7g
- Saturated Fat: 1.1g
- Carbohydrates: 20.2g
- Fiber: 2.3g
- Protein: 10.1g
- Cholesterol: 119.3mg
Keywords: healthy pancake recipe
Did you make this recipe?
Everyone can use more than one healthy pancake recipe, am I right? Here are some more I highly recommend! Click on any of the links below to check out my other recipes:
If you make this Healthy Pancake Recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?
Also, if you try it, would you mind rating the recipe? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!
If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!
In a bowl, whisk together the flours, cornmeal, wheat germ, baking powder, cardamom, baking soda, and salt.
In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form.
In another bowl, beat or whisk together the egg yolks, buttermilk, milk, oil, and honey.
Pour the buttermilk mixture into the dry ingredients and mix just until combined. Fold in the egg whites.
Heat a griddle or large skillet over medium heat and grease lightly.
For each pancake, spoon or pour about 1⁄4 cup batter onto the hot griddle.
Cook until bubbles appear on the surface and the edges look dry, about 2 minutes.
Turn over and cook until golden brown, about 1 minute more.
Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200°F oven.
Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200°F oven.
Bake the remaining batter as directed.
Top with yogurt and fruit or Sugar-Free Apple Spread.
Done!, You Will get a Delicious Pancakes Like This
Healthy Pancakes That Are Beyond Easy To Make In The Morning
As much as we love pancakes that are stuffed with strawberry cheesecake and chocolate chips, we&rsquore also particularly fond of a healthy pancake (or two). And yes, they do exist! We&rsquore talking Avocado Pancakes, Coconut Flour Pancakes and even Vegan Pancakes. So, if you&rsquore looking to spice up breakfast time, but still want to keep things healthy, take a look at some of our favourite healthy pancake recipes now.
Whether you're gluten-free or just looking for healthy breakfast recipes, prepare to fall in love with these pancakes. They're super soft and tender, with just a hint of sweetness.
There's nothing like a big stack of pancakes for breakfast&mdashthey're a breakfast staple! Just because you're on the Keto diet doesn't mean you've gotta miss out on the joys of pancakes. This recipe is super easy and will definitely satisfy your craving.
If you love avocados, or even if you just love their beautiful green colour, these soft, vibrant pancakes will be your new love at the breakfast table. Top 'em with blueberries, bananas, or chocolate chips, or, eat them plain if that's your thing&mdashit's good any which way! Low and slow is the name of the game here: they're very rich pancakes so keep the heat low and be sure to cook them for the total 10 minutes to achieve the perfect consistency.
Did you know both almond flour and coconut flour are high in protein? It's true! That means, just like starting your day with eggs or yogurt, these pancakes will keep you full until lunch. Classic pancakes are more likely to give us a sugar crash by 10AM and a major case of the hangries by 11, so this is a welcomed change.
We wouldn't endorse eating 10 of them in one sitting. But with just a little bit of sugar and only a couple tablespoons of fat, you shouldn't feel an ounce of guilt about eating them.
In a blender, pulse the oats until they are a flour-like consistency.
Add the bananas, eggs, cinnamon, vanilla, baking powder, and flax into the blender and blend until combined.
Let the mixture sit in the blender for about 5 minutes so that the oats can absorb the liquid and hold together better when cooking.
Lightly oil a pan and allow it to reach a medium heat.
Use a 1/4 cup to measure out the batter as you scoop it into the pan. If you prefer smaller or larger pancakes, you can use a different measuring cup.
Place toppings into pancake before flipping them over. I like chocolate chips or blueberries, but you could use bananas, berries, nuts, or anything else you like.
Let pancakes cook for about 2 minutes per side, or until golden brown. Recipe yields about 6-8 pancakes depending on their size.
Top pancakes with maple syrup, peanut butter, yogurt, whipped cream, fresh fruit, or other toppings. Enjoy!
These pancakes are so nutritious and full of protein, they make the perfect breakfast to start your day. They taste just as good reheated the next day too, if you want to prepare them ahead of time. Or, you can enjoy them as a mid-day snack or late night dessert. If you liked this recipe, make sure to share it with your friends and family so they won't miss out!
Tips for making this recipe a success
The main issue is that protein pancakes are often very dry. When cooked or baked, whey protein has a dramatic drying effect on baked goods.
One way to combat that is to use a mix of protein powder and another flour, such as almond flour (not coconut flour which is also drying). But my daughter specifically requested a recipe where the only dry ingredient is protein powder.
After a few experiments, I discovered that adding plain Greek yogurt to the batter does wonders in terms of adding much needed moisture and preventing the pancakes from drying out.
I also decided to add vanilla and stevia, making them very tasty even without any topping such as butter or syrup.
My last tip is to make small pancakes (I use a 1.5-tablespoon cookie scoop, not a 4-tablespoon ice cream scoop), since the batter is thin and spreads out, and to cook them VERY minimally - they need less than a minute on the first side and just a few seconds on the second side.
How to make almond flour pancakes? It's truly easy. The detailed instructions are included in the recipe card below. Here are the basic steps:
You simply mix the ingredients together in a large bowl until very smooth. I like to start with the liquids, then gradually add the dry ingredients.
Once the batter is ready, you cook the pancakes in a greased nonstick griddle over medium heat, about 3 minutes per side. Measure about ¼ cup batter per pancake.
Watch the video below or look at the step-by-step photo collage (or check out the web story) and you'll see - the batter is nice and thick, and very easy to work with. It won't spread out too thin, and the pancakes will keep their shape. They also don't burn easily, as sometimes happens with coconut flour pancakes.
10 Creative Pancake Ideas for Kids
As kids grow, they tend to get bored seeing the same dishes over and over again, and it’s up to us parents to start getting creative! Pancakes aren’t just easy to make, they’re also easy to make art with! Don’t lose out on the health benefits use healthy ingredients, like fruits, veggies, cheese and homemade syrups. An edible marker is helpful to make fine designs or write, but you can also manage with an icing bag filled with syrup. These creative pancake ideas are great for kids’ birthday breakfasts, festive occasions or parties.
41. Bunny Pancake
This cute little bunny pancake from Betty Crocker uses completely healthy ingredients like cheese, fruit and yogurt. So what you get is a dish that’s full of calcium and other nutrients! Perfect idea for Easter, along side some boiled eggs.
42. Teddy Bear Pancake
Bento Monsters has two versions of a teddy bear pancake, and this is the easy one. You just need pancakes of different sizes to get the basic shape and the rest is just a piece of cake with no assembly required.
43. Pirate Pancake
Fruits and other kid-friendly elements come together in this realistic looking pirate pancake from World of Moms. You can use a brown bread circle instead of the cookie if you like. Don’t worry about perfection – he is a pirate after all!
44. Sunflower Pancake
Can you believe that you need just two ingredients to decorate a plain pancake to turn it into a sunflower? Yes, Accidental Hipster Mum shows us how it can be done. Let older kids can help cut the banana into strips with a safety knife.
45. Sunshine Pancakes
These sunshine pancakes are sure to brighten up the dullest morning! No one can resist smiling at the sight of this pancake decorated with fresh fruit – yes that’s all you need! Check out the detailed instructions from My Mommy Style.
46. Mini Emoji Pancakes
It’s the emoji generation and they’re everywhere – even on your plate! Hello, Wonderful has cute love emoji pancakes, made with heart sprinkles and edible marker. You can use chocolate syrup and tiny strawberry bits instead. Don’t forget to experiment with other emojis too!
47. Easy Alphabet Pancakes
These pancakes from Betty Crocker look really impressive can you guess what the secret is? It’s a squeeze bottle! Choose one with a wide nozzle to get larger pancakes that hold their shape. Perfect idea for your child’s birthday- you can spell out her name and arrange it on a plate or tray and wait for that look when she sees it!
48. Unicorn Pancakes
Look at these pancakes from Crate and Barrel – every single pancake in this stack has been colored with a natural food dye – unbelievable but true! Spinach, turmeric, red cabbage give the pancakes their beautiful pastel colors. These would be perfect for a princess or unicorn theme party!
49. Friendly Lion Pancake
This lion is far from scary, he’s got such a friendly face! Fresh fruit and edible markers are all you need to bring the king of the jungle to your breakfast table. Get all the instructions over at Parents.com.
50. Butterfly Breakfast
Have you ever had a breakfast plate that looked just too good to eat? Well this butterfly theme breakfast from Spot of Tea Designs is exactly like that! Make several mini pancakes and then assemble to make the caterpillar. Goes great with The Hungry Caterpillar book by Eric Carle.
Most of these pancakes can be prepared and frozen for later – but it may not work with ingredients like baking soda or breast milk. First cool the pancakes completely, and store in a freezer-safe container or bag in the freezer. Reheat by toasting in a pan or griddle on low heat. Microwaving frozen pancakes can change the texture. Don’t freeze for more than a month. With so many pancake recipes for babies and toddlers to choose from, I’m sure you’re all set for a month full of fun family breakfasts!!