Sarah Goode Denver Blogger
Recipe Files: Healthy Pancakes 3 Ways

Recipe Files: Healthy Pancakes 3 Ways

Healthy Pancake Recipes

Pancakes are delicious and something you can easily make for breakfast, brunch, a snack or even for dinner (breakfast for dinner is the best!). Sometimes I’ll double one of these recipes and then wrap the individual pancakes in tin foil and refrigerate or freeze so I can easily re-heat them and enjoy all week.

Each recipe makes one serving.

POWER PROTEIN PANCAKES

  • 1/2 very ripe banana, mashed

  • 1/4 cup egg whites

  • 1 serving protein powder (serving size will vary depending on the brand you buy)

  • Milk of choice

  • Cinnamon (optional)

  • Blueberries or other add-ins (optional)

Mix together mashed banana and egg whites, then add in protein powder and mix until combined. Add in your milk of choice until the batter is a thin, pancake-batter like consistency (start with a splash and keep adding a little until you get the consistency you want). Optional: add in a few shakes of cinnamon and blueberries or other add-ins like fruit, chocolate chips or nuts. In a greased pan over medium heat, pour in the batter and cook until you see little bubbles. CAREFULLY flip over the pancake(s) and cook on the other size until the middle is done. Serve with your favorite toppings and enjoy!

OAT PANCAKES

  • 1/3 cup rolled oats

  • 1/4 cup milk of choice

  • 1 egg

  • 1/2 very ripe banana

  • 1/2 teaspoon baking powder

  • Blueberries or other add-ins (optional)

Blend all the ingredients (except your blueberries/add-ins) together in a blender or food processor until combined. In a greased pan over medium heat, pour in the batter and cook until you see little bubbles. CAREFULLY flip over the pancake(s) and cook on the other size until the middle is done. Top with maple syrup or your favorite toppings, and enjoy!

2 INGREDIENT PANCAKES

  • 1 very ripe banana, mashed

  • 2 eggs, lightly beaten

  • Optional add-ins: 1/8 teaspoon baking powder (for fluffier pancakes), chopped nuts, chocolate chips, berries or other fresh fruit

Combine the mashed banana with the lightly beaten eggs and whisk to combine. If desired, add in baking soda and/or any add-ins you want. The batter will be pretty liquid-y, more like whisked eggs than your typical pancake batter. In a greased pan over medium-low heat, pour about 2 tablespoons of the batter into the pan (the trick for these to turn out well is to keep them small!) and space them out a couple inches. Cook for about 1 minute or until the bottoms look browned and golden when you lift a corner. The edges should start to look set, but the center will still be loose. Sprinkle with. Flip the pancakes very gently and cook for another minute or so. Serve with your favorite toppings and enjoy!

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