Chef Kirsten Helle | Healthified Pancakes
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Healthified Pancakes

You know that aroma and feeling: weekend pancakes. Yum!

 

Regular pancakes are far from a healthy meal and definitely lack nutrition. They are essentially fried dollops of white flour mixed with a little egg and milk that are then doused in butter and syrup.

 

This pancake recipe on the other hand is full of nutrition and tastes better than the regular white flour pancakes I’ve ever had!

 

Keep the topping healthy too by making a fruit compote for a sweet syrup that packs in even more vitamins. Simply simmer chopped apples, blueberries, peaches or strawberries with just enough REAL maple syrup or honey to help the fruit release their juices. I keep frozen fruit on hand at all times so these can be made anytime that pancake craving hits! For extra protein and flavor top with almond or natural peanut butter (ingredients: peanuts with our without salt- that is all peanut butter should be. ) *Tip: make peanut butter and jelly pancakes by topping the pancakes with peanut butter and the strawberry compote recipe below. Absolutely delicious for kids and adults!

 

I always recommend making more than you need so you can refrigerate then reheat portions for a warm and hearty breakfast all week.

 

Servings: approximately 4

 

INGREDIENTS

  • 1 cup plain Greek yogurt
  • ½ cup milk
  • 1 egg
  • 1 Tb healthy oil/fat of your choice
  • 1 banana
  • 1 cup whole grain flour. Use brown rice flour to make gluten free. If using wheat flour I recommend using whole wheat pastry flour for a more tender pancake
    ½ cup oats. Use certified gluten free oats if necessary
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt

 

PREPARATION

STEP 1:

Place all of the ingredients into the blender and blend just until smooth.

STEP 2:

Cook ¼ cup dollops on a lightly oiled (use healthy oil/fat of your choice) skillet or griddle preheated over the heat set to between medium-medium high heat. You can add blueberries or any other chopped fruit at this point if you wish.

STEP 3:

When the top is covered in bubbles and the bottom is golden brown flip and cook just a few more seconds on the other side, until golden brown. Remove and keep warm as you make the rest.

 

FRUIT COMPOTE PANCAKE SYRUP:

 

INGREDIENTS

Approximately 2 cups of fruit (my favorite is frozen blueberries)

1/3 cup syrup or honey

 

PREPARATION

STEP 1:

Simmer over medium heat until soft and juicy. Stir in cinnamon if you wish.

 

Who’s ready for a stack of pancakes? I know I am, any time of day! These will fuel your day with quick AND sustained energy. Enjoy!

Enjoy this recipe? Discover Chef Kirsten’s Meal Plans.
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Category

Breakfast, Lunch, Recipes