Healthy Pancake Recipe

Pancakes. Such a delicious treat to enjoy for weekend breakfast or brunch. But not only that, they can be a perfect meal prepped breakfast or snap to take on the go.

These pancakes take a little spin on the classic. And by spin – I mean the fact that they are loaded with protein and delicious! Try these out and I promise you will not even miss the classics.

Pancake toppings…

Let’s get right to the important stuff. What to put in the pancakes? And what to top them with? Well, that is the fun part.

A few of my favourite add-ins include: banana, blueberries, raspberries, strawberries, blackberries, and of course chocolate chips.

A few of my favourite toppings include all of the above as well as: caramelized banana, strawberry chia jam, maple syrup, greek yogurt, ANY kind of nut butter, crushed pecans, the list goes on.

Dress these up with whatever you would like or keep them plain and simple, you can’t lose here.

Protein

The main source of protein we are getting from this recipe is the greek yogurt and the egg, however you can also use some protein powder in these for added flavour and protein if you would like!

Swap out half of your oat flour in for half protein powder. My personal favourite is vanilla, but chocolate, or any other flavour would work as well. Click the link to see my favourite protein powder here.

Healthy Pancake Recipe

Yield: 8 large or 12 small pancakes Prep time: 20 minutes

Ingredients

• 1 1/2 Cups oatflour*
• 1/2 tbsp baking powder
• 2 tsp cinnamon
• 1/2 tsp salt
• 1 Cup plain greek yogurt
• 3/4-1 Cup unsweetened almond milk**
• 1 egg or 1/4 cup egg whites
• 1 tsp vanilla extract
• Optional: 1-2 tbsp maple syrup***
• Optional add-ins of choice highly recommended!

*If you would like to make the protein powder version use 3/4 cup each of protein powder and oatflour.

**Any other milk of choice will work.

***You can add maple syrup to the batter for a little sweetness if you don’t plan on adding any other toppings to your pancakes. If you are adding other toppings however I don’t find it necessary!

Method

1. Add greek yogurt, almond milk, egg, and vanilla to a large bowl. Mix to combine.
2. Add oatflour, cinnamon, salt, and baking powder to a medium bowl and stir together. (Alternatively, you can simply blend all of the wet ingredients together and then add the dry ingredients)
3. Add dry ingredients to wet ingredients and mix everything together.
4. Add in banana, blueberries, or whatever other add-ins you may enjoy to the batter as well.
5. Heat a large non-stick to medium-high heat. Once hot add a small teaspoon of coconut oil, olive oil spray, or butter.
6. Pour batter into whatever size pancakes you would like. (You may want to take a spoon to flatten the batter onto the pan as this mix has a slightly thicker consistency than regular pancakes.
7. Let cook for 1-2 minutes and then flip! Once cooked through serve with literally anything and everything!

NOTE: These keep in the fridge for up to a week and in the freezer for up to 2 months to make the perfect meal prep breakfast or lunch.

Nutrition

Per one of 12 pancakes (Without protein powder or toppings)

Calories: 61 Fat: 1g Sodium: 25mg Carbohydrates: 7g Fiber: 2g Sugar: 2g Protein: 4g