Recipe: Delicious, quick, easy, healthy pancakes


For those of you thinking you’ve read something I wrote about pancakes before, you remember correctly. This is not my first blog about healthy pancakes. The first one was on Skirt!. This one is better.

The truth is, I love pancakes, and I take a morning each weekend to play around with my recipe. The previous recipe featured cottage cheese instead of yogurt, and it did not have banana. This version got the highest reviews yet. In fact, an encore was requested the next morning. My husband thinks it’s a real hardship that he has to judge pancakes each weekend 🙂
Why do I feel so inclined to make healthy pancakes? Old fashioned pancakes are made with flour, sugar, salt, buttermilk, whole eggs and butter. They’re not very good for you, and they won’t hold you for very long.
I love the Harvest Grain & Nut pancakes at IHOP, but I don’t love the 600+ calories, high fat and high sodium content that come with each serving.
These pancakes are low-fat and packed with protein, fiber, good fats and calcium, and they’ll hold you well into your next meal. You will be shocked how filling these are. Switching out a bunch of flour for protein and fiber make a huge difference in filling you up. Your body has to work harder to break these down, and your digestive system and metabolism will thank you.
Also, we found these pancakes rich enough that they didn’t require any butter.
This recipe makes 6 medium size pancakes – enough to leave my  husband and I very, very full. If you can’t eat nuts, add another quarter cup of oatmeal.
I don’t have a griddle that allows me to cook all of the pancakes at once, so I keep my oven warm while I’m cooking so I can stick them in there to keep them warm until all of them are ready. Once they’re all done, I turn off the burner and add the maple syrup to the still hot skillet to warm it up before I pour it over the pancakes.
1st Prize Roy Weekend Pancakes
  • 1 rounded cup of old-fashioned oats (do not use instant oatmeal or quick oats)
  • 1 handful of raw almonds (about 12-15)
  • 1/4 cup of unsweetened vanilla almond milk
  • 1 banana
  • 2 egg whites
  • dash of cinnamon
  • dash of baking powder and soda (if you want them to rise a little)
  • real maple syrup

Put everything except the syrup into your blender and hit the magic blend/grind button that turns it into batter. Heat your skillet/griddle to medium and spray it with nonstick spray. Cook each pancake until it starts to bubble, flip and cook on the other side.

Serve with hot, maple syrup and enjoy!

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2 Comments on “Recipe: Delicious, quick, easy, healthy pancakes”

  1. Celeste says:

    I love this! I’m addicted to pancakes but DH and I try to stay low-gluten or gluten-free as much as possible. GF pancake mixes are heavy as rocks and not very yummy. Will try this one next weekend!

  2. Let me know how it goes. Buon appetito 🙂


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