With pancake day approaching we thought we would share with you our top 3 healthy pancake recipes. Traditional pancakes are not bad for you in moderation this is just a nice excuse to add some nutritious ingredients and make them even more enjoyable for your family. We hope you enjoy them!
Scroll below for our top three nutritionist recommended pancake recipes!
Banana protein pancakes
(for young children we would recommend the other recipes below)
These pancakes are perfect for those of you looking for a higher protein version. The higher protein levels help us feel fuller for longer and help reduce that sugar dip we may experience with more traditional varieties.
1 Scoop Whey Protein vanilla flavour
1 very ripe banana mashed
1/4 teaspoon baking powder
1 teaspoon coconut oil
Drizzle honey or maple syrup
Sliced bananas or raspberries
Separate the egg yolks from whites, placing them in different bowls.
Using a mixer, beat the egg whites for 2-3 minutes until soft peaks form.
Add the banana, protein powder and baking powder to the egg yolks and beat with mixer until smooth.
Gently fold half of the egg whites into the egg yolk mixture until thoroughly combined. Repeat with remaining half of egg whites.
Heat the coconut oil on a skillet over medium heat.
Pour ¼ cup of batter onto the skillet and cook for 1-2 minutes per side or until lightly browned.
Repeat the process with remaining batter. Serve immediately.
We love the refreshing citrus flavour in these tasty pancakes. Perfect topped with fruits and yoghurt or grated dark chocolate for that extra indulgence!
What you need for 10 pancakes
¾ cup wholewheat flour
¼ cup all-purpose flour
2tsp baking powder
2 heaped tbsp grated coconut
¾ cup of oat milk (or your milk of choice)
3tbsp of yoghurt (We used coconut yoghurt)
3-4 peeled clementines
1tsp vanilla syrup
Pinch of salt
Maple syrup or Coconut yoghurt
Grated dark chocolate
1- In a blender, add your clementine, yoghurt and milk then blend them well until it turned into juice.
2- Add the egg and vanilla syrup, blend them again for just a few seconds.
3- Gradually, add the dry ingredients to the blender and blend to get a smooth batter.
4- Heat a non-stick frying pan over medium heat and add a knob of butter. When it's melted, use a ladle to spoon your batter in the pan.
5- Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown.
6- Repeat with the remaining batter and your pancakes.
Chocolate banana oat pancakes
These chocolate banana and oat pancakes are the best of both worlds, you'll get the rich chocolate flavour combined with the fibre and natural sweetness of the bananas. The oats help encourage steady energy release and help look after our gut health.
1/2 cup rolled oats old fashioned
1/2 teaspoon baking powder
2 tablespoons raw cocoa powder
1 teaspoon vanilla extract
pinch of salt
For the berry toppings;
2 cups mixed berries
2 teaspoons honey
1 teaspoon water
In a blender, combine the peeled banana, eggs, oats, baking powder, cocoa powder, vanilla and salt.
Allow blending 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. (Alternatively make the batter the night before and keep in a sealed container in the fridge.)
Heat a non-stick frying pan over medium heat.
Fry spoonfuls of the batter until golden brown on both sides.
To make the macerated berries, combine the berries (slice the strawberries if using) with the honey and water and allow to stand for 10-15 minutes until the berries have started releasing their juices.
Serve the pancakes with the macerated berries or simply with a drizzle of maple syrup.
We hope we've given you some inspiration for you this pancake day. Remember these can be a brunch treat now and ageing and a perfect way to increase your fruit consumption!
Happy cooking, from the Health Nutritionist team x