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A healthy lifestyle doesn’t mean you have to sacrifice your favorite foods (and pancakes are definitely one of my favorites!). Not only are these pancakes healthy, but they’ll please even the pickiest palates.
Whether your favorite ingredients are almonds, coconuts, or carrots, there’s a healthy pancakes recipe here for you. Or, mix up your meal plan with a whole new twist on pancakes like chickpea crepes.
Want to up the amount of protein? Add your protein powder of choice to the mix, but leave out half the flour. And if you’re looking for more flavors without a lot of butter or sugar, add in a dash of cinnamon, a little lemon zest, or a sprinkle of candied ginger.
- Coconut Flour Pancakes
Anything with coconut is all the rage. With coconut water, sugar, oil, milk and flour now readily available, it would seem coconut has conquered all the staple ingredients.
But what makes coconut flour so much better than traditional all-purpose? It has a lot of fiber, contains few carbohydrates, and compared to almond flour, has surprisingly little fat. The two tablespoons in this recipe add 4 grams of fat, 5 grams of protein, and 17 grams of carbohydrates – 11 grams of which are insoluble fiber.
Serves 2 / Makes 2
- 3/4 cup vanilla protein powder
- 2 Tbsp. coconut flour
- 2 packets Stevie
- 1/4 tsp. cinnamon
- 3/4 cup egg whites
- 1/4 cup water
- Mix together protein powder, coconut flour, Stevie, and any spices.
- Stirring slowly, add the egg whites and water to the bowl. If you desire thinner pancakes, stir in an extra 1/4 cup of water.
- Heat a nonstick pan, and grease with cooking spray. Add 1/4 cup of batter to the pan at a time, making about two pancakes total (four if thinning the batter). Cook on one side for three minutes, flip, and continue for two more minutes, or until golden brown.
Nutrition Facts (Per Serving)
Protein: 31 grams
Carbohydrates: 12 grams
Fat: 3 grams
- Carrot Cake Pancakes
healthy pancakes for breakfast? Yes, you can . . . as long as you keep this vegan recipe on hand.
With only 7 grams of sugar, there’s no reason to feel bad about sitting down to a decadent brunch when you’re having these healthy pancakes topped with coconut whipped cream or whipped mascarpone and a dash of cinnamon.
Take it totally over the top with a garnish of thin carrot chips and plump raisins.
- 1 cup whole wheat pastry flour
- 2 Tbsp sugar
- 1/4 cup desiccated coconut
- 1/2 Tbsp. baking powder
- Pinch of sea salt
- 1 cup unsweetened almond milk
- 1 Tbsp. Earth Balance buttery spread, melted
- 1/2 cup finely grated carrot
- 1 tsp. pure vanilla extract
- 2 Tbsp. crushed walnuts (topping)
- Whisk flour, sugar, coconut, baking powder, and sea salt together in a large bowl.
- Mix together almond milk, melted non-dairy butter, and vanilla extract. Pour into the dry ingredients, and stir until just combined. Add carrot, and set batter aside.
- Heat a nonstick pan over medium, and spray with cooking spray. Spoon 1/4 cup of the batter into the pan at a time, making about 9 totals. Sprinkle with walnuts. Cook for a few minutes. After bubbles appear and the edges begin to dry, flip the pancakes, and leave in the pan for a couple more minutes.
- Serve warm.
Nutrition Facts (Per Serving)
Protein: 6 grams
Carbohydrates: 40 grams
Fat: 10 grams