Pancakes don’t just have to be reserved for special occasion brunches or the weekend! By simply making a few small healthy tweaks to the traditional recipe, you can create a balanced and nourishing breakfast that’ll keep you fuelled and functioning at your best right up until lunch time!
Take a look at the following 3 nutritious and delicious recipes below that’ll have you whipping up a batch of pancake mix before you can say “would you like syrup with that?”
Banana Oatmeal Pancakes
These gluten-free, dairy-free and sugar-free pancakes are a great place to start when experimenting with healthy pancake recipes. Light and fluffy in texture, they’re still very nutrient-dense, combining high-protein eggs with low-GI oats for a winning breakfast combo. And as they’re made in a blender, they’re the perfect quick-fix for your morning!
Total Time: 20 minutes
½ cup of unsweetened almond milk
1 egg white
2 Tbsp of honey
1 ½ cups of gluten-free rolled oats
2 tsp of baking powder
1 tsp of vanilla (optional)
- In a blender, combine almond milk, eggs, egg white, banana, honey, vanilla (if using), rolled oats, baking powder and salt.
- Blend until smooth.
- Heat a fry pan over medium heat. Once warmed, spray with non-stick cooking oil and pour pancake batter into the pan in round circles.
- Cook for 2-3 minutes on one side. Turn over and cook for another 1-2 minutes.
- Drizzle with real maple syrup and toppings of choice. We recommend fresh banana, blueberries, honey or slices almonds.
Buckwheat-Flax Pancakes with Walnuts
Buckwheat is gluten-free and rich in minerals, fibre and protein, while the addition of flax seeds and walnuts to this recipe add a great dose of healthy Omega-3 fatty acids, which help to boost your immunity and keep your hair, skin and nails in top condition.
Total Time: 15 minutes
Serves: 24 smallish pancakes
2/3 cup rolled oats
2 Tbsp of flax seeds
¾ cup of buckwheat flour
1 ¼ cup of unsweetened almond milk
1 large egg, plus 1 large egg white
2 tsp of baking powder
2 Tbsp of honey
¼ cup of roughly chopped walnuts
Additional toppings: fresh strawberries, fresh banana, additional drizzle of honey
- In a blender, pulse oats and flaxseed until ground into a coarsely textured flour. Add buckwheat flour, almond milk, egg, egg white and baking powder and blend until well mixed.
- Blend in maple syrup and walnut oil.
- Brush a pan with walnut oil and heat over medium-high heat. Spoon about 2 Tbsp. of batter into the pan, creating a 4-inch pancake. Repeat with more batter, evenly spacing pancakes so they don’t crowd the pan.
- Cook each pancake for roughly 2 minutes on each side.
- Once cooked, remove from the pan and sprinkle top of pancakes with chopped walnuts and top with any desired additional toppings.
Greek Yogurt and Blueberry Pancakes
The addition of Greek yogurt in these pancakes not only boosts the protein of these babies, but also gives these pancakes the most wonderfully light and fluffy texture! Boasting 12 grams of protein per serve and at only 226 calories for 3 pancakes, this is a breakfast your morning self will thank you for.
Total Time: 10 minutes
Serves: makes 3 pancakes
1 cup of wholemeal flour
1 tsp of baking powder
1 cup of plain Greek yogurt
1 Tbsp of honey
1 tsp pure vanilla extract
2 large eggs
3 Tbsp of almond milk (skim, soy, coconut, or whole will also work)
1 cup blueberries
1 tsp of vanilla extraxt
Additional toppings: fresh blueberries, flaked almonds, maple syrup, fresh berries or peanut butter
- In large bowl whisk together flour, baking powder, and baking soda; set aside.
- In a separate medium bowl, beat Greek yogurt, eggs, honey, vanilla, and almond milk until smooth and well combined.
- Add wet ingredients to flour mixture and mix together. The batter will be very thick, but the consistency will vary based on which yogurt you used.
- Lightly coat a large non-stick pan with olive oil and place over medium heat. Drop 1/4 cup of the batter into the pan and use a spoon to spread out the batter just a tiny bit.
- Cook until bubbles appear on top and the edges are well cooked; this is thick batter so you want to ensure even cooking. Flip cakes and cook until golden brown on underside, about 2 minutes. Repeat with the remaining batter.
- Once cooked, remove the pancake from the pan, stack them 3-high and top with any and all additional toppings.
Hopefully these three recipes have inspired you to try whipping up a batch of healthy pancakes for your breakfast tomorrow morning! Filled with lots of nutritious ingredients, you can eat these every single day of the week and know you’re not only eating something delicious, but also providing your body with everything it needs to get you through your day!