National Pancake Day/Pancake Sunday

When I think of Fall and Sundays, I think of pancakes! So it is now surprise that we just celebrated National Pancake Day yesterday!

When you first think of pancakes, you think of fluffy, airy, buttery syrupy, rich deliciousness! The don't hold the most nutritional value but they certainly are tasty!

There are so many alternative pancake recipes that actually hold a lot of nutritional value and are super tasty too!

Alternative Toppings:
Nut Butter, fruit, honey, greek yogurt

 

Fixate Pancakes

Ingredients

• 1 cup unsweetened Almond Breeze Almondmilk Coconutmilk Blend (or other non-dairy milk)
• 2 large eggs
• 1 large ripe banana
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ⅛ teaspoon salt
• 2 cups old-fashioned rolled oats, gluten-free if needed
• Fresh berries, almond butter, banana slices, shredded unsweetened coconut and/or maple syrup (optional) for serving

Instructions

1. Heat a large skillet or griddle that has been sprayed with a nonstick cooking spray or greased with coconut oil over medium heat.
2. Place all ingredients in blender and blend until smooth.
3. Pour about ¼ cup batter onto the griddle; cook for 2-3 minutes and until bubbles are popping over the top of the pancakes. Flip and cook for about 1-2 minutes more. Continue with remaining batter.
4. Serve with favorite toppings and enjoy

Protein Pancakes

Ingredients

• 1/4 cup raw oats
• 1/4 cup cottage cheese
• 1/2 scoop protein powder
• 1/2 cup egg whites

Directions

1. Blend all the ingredients until a batter forms. Pour over a hot griddle.
2. Flip when the edges start browning.
3. Serve with a tablespoon of natural peanut butter and top with almonds. 

Almond Flour Pancakes

Ingredients

• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cup almond flour

• 1 tablespoon honey
• 2 cups low-fat plain yogurt
• 2 eggs, lightly beaten
• 1 tablespoon unsalted butter, melted and cooled
• Add all ingredients to list

Directions

Prep10 m

• Cook
  5 m
• Ready In
  15 m

1. Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.
2. Sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Mix the almond flour and sugar into the flour mixture until just blended. Stir the yogurt, eggs, and butter together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy.
3. Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes.

Nina Pears