5 Great, Simple Healthy Pancake Recipes!

I haven’t met one person yet who doesn’t like a good pancake! They’re so appealing because not only are they easy to make especially for a weekend breakfast treat, but you can add any topping you desire.  We know more people have hopped onto the healthy bandwagon determined to make 2017 their year so we’ve locked down 5 great pancake recipes that are really easy to make and nutritious too. ‘Healthy’ has never tasted so good, enter our 5 Great, Simple Healthy Pancake Recipes!

1. Light & Fluffy Buckwheat Pancakes
Ingredients: (Serves 5-6)
1 large egg
½ cup buckwheat flour
1/3 cup plant-based milk or filtered water
½ tsp baking powder
1tsp coconut oil (for cooking)

Method: Whisk together the egg with your choice of liquid. Add the buckwheat flour and baking powder, whisk until smooth. The batter should be thick but pourable, feel free to add a touch more liquid or flour for your desired consistency. Heat a frying pan on low to medium heat. Roughly pour ¼ cup of the pancake batter into the frying pan and cook for 2-3 minutes or until small bubbles appear. Flip and cook for another 1-2 minutes. Transfer to a plate and continue cooking the remaining batter. Credit: Goodness To Glow

2. Ten-Minute Mango Pancakes
Ingredients: (Makes 25 small pancakes)

2 ripe bananas (270g)
4 slices of mango (180g)
1 cup of blueberries (150g)
1 and a 1/2 cups of oats (240g)
3 tbsp of nut butter coconut oil (for greasing the pan)
2 cups of water
Pinch of salt

Method: Simply peel the bananas, then place the bananas, mango, oats, nut butter, water and salt into a food processor and whizz for a minute or so until the mix is nice and smooth. Then transfer the mix into a bowl and stir in the blueberries, if you’re using them. Let the mixture sit for a couple of minutes before you start cooking so that the oats can absorb some of the liquid. While the mixture sits, heat up a non-stick frying pan and grease it with a little coconut oil. Once the pan is really hot place a heaped tablespoon of mix onto it and allow it to cook for about two minutes, before flipping it over and letting the other side cook until it begins to brown. It’s really important that you don’t flip the pancakes too early though – wait until the top side no longer looks like the runny mix in the bowl, but is starting to look firm and cooked, at which point flip it over. These pancakes are really small so even in a small pan you can get three or four going at the same time. Serve and enjoy! Credit: Deliciously Ella

3. Banana Oat Pancakes
Ingredients: (Serves 2)
2 bananas
2 eggs
½ cup rolled oats
½ tsp baking powder
Pinch of salt
Maple syrup (to serve, optional)
Fresh fruit (of your choice, to serve)

Method: In a blender, combine the peeled banana, eggs, oats, baking powder and salt. Allow to blend until the mixture is as smooth as you want it and blended well. Allow the batter to stand for 10-20 minutes until thickened slightly. Heat a non-stick frying pan over medium heat. Fry spoonfuls of the batter until golden brown on both sides. Serve with a drizzle of maple syrup and fresh fruit of your choice. Credit: Simply Delicious Food

4. Winner’s Protein Pancakes
Ingredients: (Serves 1)

1 banana, roughly chopped
1 scoop (30g) vanilla protein powder
1 egg
25g rolled oats
1 tbsp coconut oil
Full-fat Greek yogurt
Blueberries and raspberries (to serve)

Method: Whizz up the banana, protein powder, egg and oats in a blender to make your batter. Heat up half the coconut oil in a non-stick frying pan over a medium heat. Pour little puddles of batter into the pan – I usually get 3 pancakes, with about half the batter in the pan at once. Cook for about 1 minute on each side. Remove and repeat the process with the rest of the batter. Serve with a dollop of yoghurt and a few fresh berries. Credit: Joe Wicks (Lean in 15 books)

5. Clean Eating American Pancakes
Ingredients:

250g self raising wholemeal flour
2 eggs
300ml milk of choice (preferably whole milk)
¼ tsp oil of choice (preferably coconut oil)

Method: Place the flour into a large mixing bowl and make a well in the middle. Add the eggs into the centre of the well and whilst whisking from the middle, slowly pour in the milk until the mixture is thoroughly combined. Place a little oil in a non-stick frying pan and heat on a medium heat. Keep the heat on medium and pour around 3 tablespoons of mixture into the middle of the frying pan (I used just under a 1/4 cup measurement). The first pancakes always seem to take a little longer to cook but they speed up as you go on. You will know the pancake is ready to be turned when little air bubbles form in the batter and the outer edge is starting to cook and change colour slightly. Use a spatula to lift the pancake up a little so you can see if it is cooked underneath. If it’s ready, flip it over and cook on the other side. Once you can see the pancake is cooked by checking underneath again, pop it onto a plate and serve. Continue to cook the rest of the batter, being sure to give the mixture a stir in between each one. You can add more oil to the pan if you need to but I usually find that a non-stick pan is enough by itself. Once cooked, serve with fresh berries and pure maple syrup or honey. Credit: The Kitchen Shed

All of these pancake recipes are full of tasty and nutritious ingredients and so long as you don’t drown them in too much maple syrup or chocolate sauce, you’ll get all the benefits! They’ll keep you feeling full for hours and are especially good for you after a workout to get some much needed and deserved energy back into your body for recovery. Tell us about your pancake creations below or on Twitter @KeepFitKingdom!

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