Golden brown pancakes with maple syrup drizzled over them, stacked upon, and served alongside a wide selection of freshly cut fruits—lip smacking way to kick off the morning, right? And yet, we hesitate making pancakes because they are carbohydrate dunking edibles. But, it is time to change your view about these traditional breakfast delights and give them a makeover!
How to make healthy pancakes? Pancakes need not always be packed with carbs alone. You can give them a touch of health by adding sources of protein. Chuck out the refined all purpose flour or cake flour. Opt for whole wheat or oats or even better, finger millet flour. Incorporate fruits and veggies in your pancakes. You can add assorted spices and use honey, molasses, or jaggery instead of sugar. You can even add whey protein powder to these tasty breakfast options. Plus, you can give them a savory touch with herbs, spices, and salt.
15 Healthy And Tasty Pancakes Recipes:
When it comes to toppings, I prefer to use my all time favorites and they are pure maple syrup, honey, strawberries, blueberries, pineapples, dates, applesauce, almond butter, sunflower seed butter, cashew butter, peanut cocoa honey butter and zero sugar chocolate fudge.
And we are here to give you some yummylicious, yet healthy pancake recipes. Interested? Read on then!
1. Gingery Banana Pancake:
The combination of apples and ginger is quite famous, but here I have mixed ground ginger with bananas. They do taste fabulous! Here comes a different yet healthy banana pancake recipe:
Ingredients:
- Milk – 2/3 cup [You can use any milk of your choice, such as pure milk/soy milk/almond milk]
- Whole wheat flour – ¾ cup
- Eggs – 1
- Jaggery – 2 tbsp, powderd
- Flax seeds – 1 tbsp
- Baking powder – 1 tsp
- Cinnamon powder – 1 tsp
- Ground ginger – 1 tsp
- Ground cloves – 1 tsp
- Bananas – 2, cut into thin rounds
How To Make:
- Combine the dry ingredients in a separate bowl, then add to the wet ingredients.
- Preheat a small non-stick pan on medium-low heat for 2 minutes.
- Stir until just mixed.
- Pour ¼ of the mixture into the preheated pan.
- Scatter 5 to 6 banana slices in the top of the batter.
- Allow the first side to cook for 3-4 minutes, or until bubbles form and the edges begin to turn golden.
- Flip and allow to cook for another 1-2 minutes or until banana caramelizes.
- Place completed pancake on cooling rack and repeat with remaining batter.
- Serve with drizzle of maple syrup or honey.
2. Vanilla Cottage Cheese Pancake:
Loads and loads of protein coming in from eggs and cottage cheese! Use the purest vanilla extract available for an amazing taste! Top it up with fresh nut butter and fruits of your choice for a wholesome meal!
Ingredients:
- Cottage cheese – ½ cup
- Eggs – 3
- Milk – 2 tbsp
- Whole wheat flour – 1/4 cup
- Baking powder – 2 tsp
- Vanilla extract – 1 tsp
- Olive oil – 1 tsp
For Serving:
Strawberries, bananas, and almond butter
How To Make:
- In a food processor, process all the ingredients to form a smooth, well blended mixture that is slightly runny.
- Place a skillet on medium heat.
- Add a few drops of oil and swirl the pan for even coating.
- Spoon in a ladle full of the batter onto the skillet and cook until the top bubbles.
- Flip over carefully and on low to medium heat, cook for two more minutes.
- Serve fresh with strawberries, bananas, and almond butter.
3. Oatmeal Coconut Pancakes:
Breakfast is the most important meal of the day. It can easily be one of the gluten packed food of the day too. Why not chuck the gluten out with these yummy coconut oatmeal pancakes?
Ingredients:
- Oatmeal flour – 1 ½ cups
- Vanilla flavored custard powder – ½ cup
- Baking powder – 2 tsp
- Eggs – 3
- Olive oil – 3 tbsp, for greasing the pan and mixing in the batter
- Honey – 3 tbsp
- Milk – 1 ½ cup
- Coconut flakes – 1 cup
For Serving:
Coconut flakes and peanut butter
How To Make:
- Whisk the oatmeal flour with custard powder and baking powder in a mixing bowl.
- Add the eggs, 2 tablespoons oil, milk, and honey and whisk to combine.
- Add the coconut flakes and give a quick stir.
- Preheat a griddle on medium heat.
- Sprinkle a few drops of oil and swirl to ensure even coating.
- Spoon in 1/8 cups of batter onto the heated griddle and cook for about 5 to 6 minutes or till holes appear at the top.
- Flip over and cook until golden brown.
- Serve hot with coconut flakes and peanut butter.
4. Oats Adai – Oats and Lentils Pancake:
Your breakfast need not always carry a sweet note to it. You can try a savory pancake to pep up your morning. A wholesome protein laden delight, serve this along with fresh low fat curd for a great breakfast. While the traditional Adai recipe calls for a mix of raw rice and short boiled rice, I have used oats here as a healthier choice. You can also use brown rice or wheat flour instead of oats. Just keep the proportion – 1:1 — for the grain and lentil mix.
Ingredients:
- Tuvar Dal – ¼ Cup
- Moong Dal – ¼ Cup
- Gram Dal – 1/8 Up
- Black Urad Dal – 2 Tbsp
- Masoor Dal – 1/8 Cup
- Roasted Gram – 2 Tbsp
- Oats – 1 Cup
- Dry Red Chilies – 4 To 5
- Carrots – 2, Peeled, Finely Grated
- Onions – 1 Large, Peeled, Finely Chopped
- Curry Leaves – 2 Tbsp, Finely Chopped
- Salt – To Taste
- Asafetida – ½ Tsp
- Sesame Seed Oil – Enough For Greasing And Cooking
How To Make:
- Wash all the dals 3 to 4 times or until the water becomes clear.
- Soak the lentils in fresh water for about 2 hours along with oats and chilies.
- In a blender, grind the lentil oats mixture to a coarse batter with a semi-flowing consistency.
- Add salt to taste.
- Add grated carrots and chopped onions along with curry leaves and asafetida.
- Give a quick mix.
- Add water, if necessary, to adjust the batter consistency. The batter should be of pouring consistency.
- Preheat a skillet.
- Pour a ladle full of the batter on the skillet and sprinkle a little oil.
- On medium heat, cook until the bottom portion turns golden brown.
- Flip over and cook for another 3 to 4 minutes.
- Serve hot alongside fresh curd.
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