Start your morning off right with one of my favorite healthy pancakes. On this roundup recipe, there are gluten-free, dairy-free, whole wheat, and low-calorie pancakes for all tastes.
Who is very excited to make a delicious and healthy pancake for breakfast today?! If you are not very excited, I am pretty sure you will be after taking a look at these delicious and healthy pancakes.
I selected them around the web just for you. Start your Saturday morning off with one of my favorite healthy pancakes and be ready to enjoy your weekend.
Saturday mornings can also be a great time to sit down with your family and enjoy a tasty meal! I guarantee you will feel very satisfied and healthy with any of these pancakes recipes. And remember, a healthy breakfast is very important for a healthy lifestyle.
Healthy Pancake Recipes
Ricotta Chocolate Chip Banana Chia Pancakes from Half Baked Harvest.
These whole wheat pancakes are sweetened mostly by mashed, overripe bananas and are made extra moist and fluffy with the addition of creamy ricotta cheese (which is high in protein)! You can use as few, or as many chocolate chips as desired and top with fruit and chia seeds. I’m such you will love these healthy banana pancakes.
Whole Wheat Chocolate Chip Pancakes from Eat Good 4 Life.
Chocolate chip pancakes made healthier by using a non-dairy butter replacement and whole wheat flour. This recipe is also flexible and can be made with fresh blueberries, blackberries or strawberries instead of chips. Freeze and re-heat later for a quick, nutritious breakfast on the fly! They’re even kid approved.
Gluten Free Apple Cinnamon Pancakes from The Roasted Roots.
These delicious, gluten free pancakes are covered in a sweet topping made from honey crisp apples, warm spices and pure maple syrup. You’d never know they’re paleo friendly and free from both grain and dairy! Ridiculously fluffy and anything but dry, these super nutritious pancakes will keep you full and satisfied for hours on end.
Peanut Butter Cup Pancakes from Minimalist Baker.
Free from dairy and gluten, these peanut butter cup inspired pancakes are healthier than they look. They have the most delicious, thick and fudgy texture. Do not skip out on the homemade PB cup topper, it takes everything to the next level!
Strawberry Quinoa Pancakes from Recipe Runner.
Red quinoa gives a hearty boost of extra protein to these cakes, creates a slight nutty flavor and adds a fabulous crunchy texture to each bite. Drench your pancakes in a simple strawberry sauce made from fresh berries, pure maple syrup and a bit of pure vanilla extract. You can’t go wrong with this nutritious and filling breakfast!
Guiltless Chocolate Chip Pancakes from Gimme Some Oven.
These pancakes prove that you only need a dusting of miniature chips to create an indulgent, chocolatey breakfast. Keep things decadent without overdoing it! The batter for these cakes is made with egg whites, unsweetened applesauce and a mixture of both whole wheat and all-purpose flour for the most perfect texture. And don’t forget the delicious drizzle of maple syrup.
Extra Fluffy Blueberry Almond Pancakes from Sweet Pea and Saffron.
The added Greek Yogurt in these pancakes makes them extra thick, fluffy and hearty. And, there is a lot of protein in Greek yogurt, which is never a bad thing when you’re trying to eat healthier. Sweeten your batter with just a touch of sugar and brighten things up with fresh blueberries, almond extract and fresh citrus lemon zest!
Chocolate Protein Pancakes from Inside BruCrew Life.
Lovers of chocolate, rejoice! Get your post workout protein fix with these healthy, nutritious and filling pancakes. You’ll only need ten minutes and six ingredients like oats to whip up this delicious recipe (plus your favorite fruit for topping). The banana adds the perfect natural sweetness! Freeze leftovers for a quick and healthy breakfast or snack throughout the week. These will become your favorite healthy banana oatmeal pancakes.
Gluten Free Peanut Butter Pancakes from Primavera Kitchen.
This gluten free pancake recipe uses a mixture of almond and tapioca flours for a light and fluffy texture. Batter is flavored with creamy natural peanut butter, vanilla and a touch of maple syrup. You can also use an alternate nut butter if desired, and a handful of chocolate chips won’t hurt. Top with fruit and extra maple syrup!
Greek Yogurt Pancakes from Creme de la Crumb.
You can whip these healthy pancakes up in just 20 minutes using only nine simple ingredients. Including Greek yogurt in your pancake batter makes them extra moist. Plus, they’ll rise more and get super fluffy! Not to mention, Greek yogurt is full of protein. Feel free to add berries to your batter for a fruity variation.
Low-Carb Almond Flour Pancakes from Primavera Kitchen.
These low carb pancakes are made with almond flour, giving them a fabulous, nutty flavor. You won’t find any added, refined sugar here! And coming in at just nine net carbs per serving, these pancakes are a good option if you’re following a keto diet. It’s also made with almond milk. Berries are the perfect topping for these delicious cakes, sugar free chocolate chips would also be tasty.
3 Ingredient Almond Flour Pancake Recipe from Primavera Kitchen.
If you’re in a hurry and looking to keep things super simple, this is the breakfast for you! These pancakes are made with only three ingredients, though you can add a little baking powder for extra fluff, if desired. Toppings aren’t necessary, but nut butters and berries are a tasty and easy addition.
Frequently Asked Questions
As with all things, it depends on the ingredients you add. It’s totally possible to make super sugary and carb heavy pancakes that aren’t very good for you. Or, you can focus on incorporating healthier and more nutrient packed ingredients like whole wheat or low-carb flour alternatives, Greek yogurt and fruit!
To make your pancakes healthier, use minimal added sugar or natural sweeteners like pure maple syrup. You might also consider experimenting with sugar free sweeteners, such as stevia or monk fruit. Whole wheat or lower-carb flour options often work well in pancake recipes and Greek yogurt can create a moistening effect similar to oil (with way less calories)! Incorporate berries into your batter for more vitamins and minerals and don’t go too hard on the syrup topping.
Adding protein to pancakes is a great idea! Protein helps to make food hearty and filling which keeps your appetite at bay. And while I generally consider protein pancakes to be healthy, I still avoid them if there’s a ton of added sugar in the mix.
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- Add all the ingredients (except the strawberries and almond butter) in a or food processor.
- Blend it for about 15 seconds. If necessary, stop and scrape the sides of the blender bowl.
- Heat a non-stick pan to medium heat and spray with non-stick cooking spray or brush the skillet with coconut oil.
- Using a 1/4 measuring cup, scoop batter and pour into the pan.
- Let cook for around 2 to 3 minutes per side or until the edges are firm.
- Flip and cook another minute or two on the other side.
- Repeat the step 4 again with the rest of the batter.
- Top with almond butter and strawberry. Enjoy!
Make sure you use almond flour and not almond meal.
Once you see little bubbles forming on the pancake batter in your skillet, you’ll know it’s time to flip it.
To store: You can store leftover pancakes in the fridge in an airtight container for up to 4 days.
To reheat: You can reheat the pancakes in the microwave or toaster.
To freeze: Flash freeze the cooled pancakes on a lined sheet pan before transferring them to a freezer-bag.
Nutrition information is calculated using an ingredient database and should be considered an estimate.