Breakfast: Healthy Pancakes Recipe!
Pancakes are an “anytime” favorite – fluffy griddle cakes topped with all kinds of sweet and savory goodies. But all too often these beloved treats leave us feeling so heavy and bloated that it ends up not being worth it.
Plus, most pancakes are made with processed flours, refined sugars and oils that trigger inflammation making you feel uncomfortably full, groggy, achy and regretting your decision to chow down on that full stack.
Even if it is delicious on the lips it creates a whole lot of unnecessary stress for our bodies. Stress that many of us are trying to avoid so we can enjoy life to the fullest.
I have great news! There are many options for pancakes these days that allow you to have your (pan)cakes and eat ‘em too!
Using a more balanced nutrient profile, protein pancakes can be a really smart option for breakfast, brunch or anytime of day. Best part – most of these little cakes freeze nicely and can be popped in the toaster for a quick midday snack with some nut butter and fresh fruit!
Check out these super quick recipes for Protein Pancakes 3 Ways:
Oat My Goodness!
Active time: 5 minutes | Cook time: 2-4 minutes | Yield: 8 pancakes
Ingredients:
- ½ cup oat flour
- 2 scoops high-quality protein powder (I like UX3 and Thorne Whey Protein Isolate
)
- 2 eggs
- ¼ cup unsweetened almond milk
- ½ tsp pure vanilla extract
- 1/8 tsp sea salt
- ½ cup fresh blueberries – optional
)Preparation:
- Combine first 6 ingredients in a blender. Blend until well incorporated.
- Fold in blueberries (if using)
- On a hot, greased griddle pour batter into 2–3 inches pancakes.
- Cook 1–2 minutes per side or until desired degree of doneness.
- Top with favorite toppings
Enjoy!
Cheese These Are Delicious
Active time: 5 minutes | Cook time: 2-4 minutes | Yield: 8 pancakes
Ingredients:
- ½ cup rolled oats
- ½ cup cottage cheese
- 2 eggs
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
- pinch of sea salt
Preparation:
- Blend all ingredients in a blender until smooth.
- On a hot, greased griddle pour batter into 2–3 inches pancakes.
- Cook 1–2 minutes per side or until desired degree of doneness.
- Top with favorite toppings
Enjoy!
Gone Bananas for Pancakes
Active time: 5 minutes | Cook time: 2-4 minutes | Yield: 8 small pancakes
Ingredients:
- 1 medium ripe banana
- 2 large eggs
- 1/8 teaspoon baking powder, for fluffier pancakes
- 1/8 teaspoon salt
- ¼ teaspoon vanilla
- Butter or oil, for the pan
- Maple syrup, fresh fruit or any other toppings
Preparation:
- Mash the peeled banana with a fork until it becomes like a pudding consistency and all the big lumps are out.
- Whisk in baking soda, sea salt, and vanilla
- In a separate bowl, whisk eggs until whites and yolks are completely combined.
- Incorporate whisked eggs into banana mixture and combine well. It will have a more loose consistency than normal batter.
- Cover a griddle, heated to medium heat, with butter or oil – it should sizzle.
- Drop 2 Tablespoons worth of batter for each pancake onto the griddle. Cook about 1 minute per side or until golden brown and set in the center.
- Top with favorite toppings.
Enjoy!
Live life fully by choosing food that offers the nourishment needed to be present and feel alive – 
You can enjoy delicious foods that support your health and are also fun, like these protein pancakes.
Happy Eating!
In Love & Gratitude,
Missi Holt
More Healthy Breakfast Ideas:
Missi Holt
Missi Holt is the fitness and nutrition editor for Early to Rise. She is a master nutrition therapist, certified yoga trainer, Certified Turbulence Trainer and an NSCA certified personal trainer (CPT). She also provides fitness and nutrition therapy through her own organization, Whole Life Health.