Recipe Round-Up: Sunday Morning Pancakes

 

I am a true breakfast lover at heart and being a mom to a little one, I’ve muddled around in my kitchen trying to make the traditional breakfasts creative, healthier, + filled with flavor. These are my go-to pancake recipes that will serve you up with some fork-licking breakfast options!

 

 

 

 

 

Protein Pancake Trio

Blueberry Cheesecake

Vanilla Pear

Roasted Cinnamon Apple

 

 

 

Potato Pancakes with Sriracha-Spiced Syrup

Mixing the sweet with the savory is such a yummy experience for your tastebuds! Partner them with some morning veggies and/or greens for an added dose of nutrients.

 

 

 

Savory Spinach Pancakes

Serve these up with some lightly roasted garlic tomatoes and you can have pancakes at ANY time of day!

 

 

 

 

 

 

Banana-Chocolate Protein Pancakes

Ok….so sometimes a cheat prep of these pancakes is in order! Take the protein pancake base from above + top them with melted chocolate chips + banana slices!

Healthy Protein-Filled Pancake Recipes in 3 Creative Flavors

Protein Pancake Base:

This mix works with any add-ins!

What You Need:

  • 1 cup oat flour
  • 1 cup unsweetened hemp milk
  • 2 tsp baking powder
  • 2 TB maple syrup
  • 1 large egg
  • 2 scoops protein powder, plain or vanilla

To Make:

  1. Simply mix it all together + pick your “insides” from below!

 

Roasted Cinnamon Apple

What You Need:

  • 1 apple, diced
  • 1 TB brown sugar
  • 1/2 TB Earth Balance butter spread
  • 1/2 TB cinnamon, ground

To Make:

  1. In a medium skillet over medium heat, melt the butter. In a small bowl, mix together the remaining ingredients, then grill them in the pan for roughly 5-6 minutes or until softened.

Vanilla Pear

  • 1 small pear, diced
  • 1/2 tsp vanilla extract
  • 1/2 TB Earth Balance butter spread
  • dash of brown sugar
  • bit of lemon juice

To Make:

  1. In a medium skillet over medium heat, melt the butter. In a small bowl, mix together the remaining ingredients, then grill them in the pan for roughly 5-6 minutes or until softened.

Blueberry Cheesecake

What You Need:

  • 1/2 pint blueberries
  • 1 TB sugar
  • dash of lemon juice
  • 1/2 TB Earth Balance butter spread
  • Greek yogurt whipped cream cheese

To Make:

  1. In a medium skillet over medium heat, melt the butter- add in the blueberries + lemon juice and cook until softened. In a small bowl, mix together the cream cheese + sugar- add in the blueberries + mix well.

 

My Fave Healthy Pancake Recipes

I love to make + freeze my own pancakes instead of buying pre-made ones so that I can control the ingredients and make them family-friendly. This is a healthy base for cakes that work for literally everyone. It makes a fluffy, flavorful base. Then, add anything you want!

Some of my combinations include:

  • fruit-based fudge (wax orchards) with banana slices + hemp hearts
  • mixed berry
  • grilled cinnamon apple
  • melted sunflower seed butter (or almond butter) with strawberries

HEALTHY PANCAKE BASE

Healthy Gluten Free Pancakes

Gluten-Free | Low-Sugar | Low-Carb | Keto-Friendly

makes 6 pancakes

  • 1 cup cassava flour
  • 1/4 cup coconut flour
  • 2 scoops protein powder, unflavored
  • 2-3 TB date syrup (lowest in sugar | for keto) or maple syrup
  • 1 tsp baking powder
  • 5 large eggs
  • 1/3 cup unsweetened coconut milk
  • 1/4 cup avocado oil
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp sea salt

SERVINGS X 2 PANCAKES:

268 kcal

23g fat

19g protein

6g carbs

3g fiber

Want other pancake recipes? Check 0ut my savory cakes!

Potato Pancake with Honey Sriracha Syrup Potato Pancake with Honey Sriracha Syrup

Spinach Parmesan Pancakes Spinach Parmesan Pancakes

Savory Spinach and Parmesan Pancakes

Spinach + Parmesan Pancakes

makes 6-8 pancakes

INGREDIENTS:

  • 2 medium zucchinis, grated
  • 3-4 handfuls baby spinach, chopped
  • 1/2 cup parmesan cheese, crumbled
  • 1/4 cup minced fresh herbs; I love basil + oregano
  • 3 large eggs, lightly beaten
  • 2 TB yellow onion, minced
  • 2 cloves garlic, minced
  • 1/3 cup cassava or coconut flour
  • 1/2 tsp baking powder
  • Salt + black pepper, to taste
  • Avocado oil, for pan-frying

TO MAKE:

  1. Place the grated zucchini in a colander + sprinkle it with salt t0 bring the excess water out- let it sit for 15 minutes.  Then, pat it between paper towels.
  2. In a large bowl, combine the zucchini, spinach, parmesan, herbs, eggs, onion, + garlic. Stir to mix well. Then, pour in the flour and baking powder- mix well.
  3. Heat avocado oil for 30 seconds over medium-high heat for 30 seconds + swirl around the skillet. Using a measuring cup- place 1/8 cup of mixture per pancake. Let it sit + heat for 1 minute, then use the bottom of the cup to flatten it. Pan-fry for 3 minutes per side.
  4. Depending on the size of your skillet, you may need to repeat.
  5. Serve with pan-sauteed tomatoes + a tasty garlic aioli or marinara sauce.