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3 simple and healthy pancake recipes

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Whether it’s for breakfast, lunch or as a small snack in between lectures, pancakes are quick and easy to make and taste great too. While pancakes smothered in chocolate spread, topped with ice cream and sprinkled in sugar aren’t the healthiest option, there are some alternative pancake recipes which are much healthier for you. And with Pancake Day next week, there’s never been a better time to get out your frying pan and put your pancake flipping skills to the test.

Banana pancakes
With only 3 ingredients in this recipe, these pancakes are quick and easy to make.  They’re also gluten-free, low-calorie and definitely guilt-free!

Ingredients:

  • 1 ½ large bananas
  • 2 eggs
  • ½ tsp baking powder

Method:

  1. Crack the eggs into a mixing bowl and whisk together with the baking powder.
  2. In another bowl, add in the bananas and mash them with a fork. But not too much – ensure there are still chunks of bananas.
  3. Add the egg mixture with the mashed bananas and stir to combine.
  4. Add 1 or 2 tablespoons of batter to a frying pan for each pancake and cook over a medium heat, flipping it over and cooking on both sides until golden brown. Serve hot and with your choice of toppings (if any).

Chocolate protein pancakes
Get your chocolate fix without reaching for the jar of chocolate spread with these delicious choc-tastic pancakes.

Ingredients:

  • 1/3 cup quick oats
  • 2 egg whites
  • ½ scoop chocolate protein powder
  • ½ tsp baking powder
  • ½ tsp vanilla extract

Method:

  1. Add all ingredients into a mixing bowl and stir to combine.
  2. Add 1 or 2 tablespoons of batter to a frying pan for each pancake and cook over a medium heat, flipping it over and cooking on both sides until brown. Serve hot and with your choice of toppings (if any).

Sweet potato pancakes
If you’re more of a savoury person, combine sweet potato with savoury cottage cheese, for a hearty and protein packed breakfast or snack.

Ingredients:

  • 1 cup cottage cheese
  • 1 cup mashed sweet potatoes
  • 1 cup oats
  • 5 large eggs
  • 2 tsp pumpkin pie spice
  • 1 tsp maple syrup

Method:

  1. Add all ingredients to a blender and puree until smooth.
  2. Add ¼ of batter to a frying pan for each pancake and cook over a medium heat, flipping it over and cooking on both sides until golden brown. Serve hot and with your choice of toppings (if any).
  3. Repeat until all batter has been used.

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