Healthy and Delicious Pancake Recipes and Kid Approved

We all love pancakes. They can actually fit into healthy meal plans really well. They are a great breakfast for the kids and for you! Stop thinking about the big old white flour pancakes caked in butter and swimming in syrup. Try these delicious recipes! 

Protein Pancakes

 Ingredients

• 1 cup old-fashioned rolled oats 
• 1/2 cup low-fat cottage cheese 
• 2 large eggs 
• 1 teaspoon vanilla extract 
• 1 cup blueberries 
• Cooking spray 
• 3/4 cup plain Greek-style low-fat yogurt 
• 1 tablespoon maple syrup 

Preparation

1. Combine oats, cottage cheese, eggs, and vanilla in a blender or food processor. Process until smooth. Gently stir in blueberries.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 2 tablespoons batter per pancake into pan. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 3 minutes until golden.
3. Combine yogurt and maple syrup; serve over pancakes



Peanut Butter “Tagalong” Pancakes

Yield: About 16

1 cup smooth peanut butter

4 large eggs

¼ tsp. baking powder

¼ tsp. salt

2 Tbsp. maple syrup

1 Tbsp. vanilla extract

¼ cup whole-milk yogurt

1/3 cup mini chocolate chips

Coconut oil, for pan

1. Preheat oven to 200ºF. In a blender, combine all ingredients except chocolate chips; blend until smooth. Stir in chocolate chips.
2. Preheat skillet or griddle over medium-low heat. When hot, brush with coconut oil. Drop batter by scant ¼ cupfuls on skillet and spread into circles. Cook until tops begin to look dry and undersides are golden, about 2 to 3 minutes. Flip and cook until cooked through and golden on other side, about 1 minute longer. Keep pancakes warm in oven while repeating with remaining coconut oil and batter.

Banana Hemp Pancakes

1 cup rolled oats

 1 cup hemp seeds

2 TSP baking powder

1/2TSP salt

4 large eggs

1/2 cup plain greek yogurt

2 TBSP maple syrup

2 TSP vanilla extract

2 mashed banana 2TBSP melted coconut oil

Add one ingredient at a time in a blender or food processor. Blend and ass the next and continue until all mixed. 

 Preheat skillet or griddle over medium-low heat. When hot, brush with coconut oil. Drop batter by scant ¼ cupfuls on skillet and spread into circles. Cook until tops begin to look dry and undersides are golden, about 2 to 3 minutes. Flip and cook until cooked through and golden on other side, about 1 minute longer. Keep pancakes warm in oven while repeating with remaining coconut oil and batter.

Sweet Potato Pancakes

1/2 cooked sweet potato

2 eggs

1TBSP baking soda

1TBSP coconut flour

Mash the sweet potato with a fork, stir in other ingredients. 

 Preheat skillet or griddle over medium-low heat. When hot, brush with coconut oil. Drop batter by scant ¼ cupfuls on skillet and spread into circles. Cook until tops begin to look dry and undersides are golden, about 2 to 3 minutes. Flip and cook until cooked through and golden on other side, about 1 minute longer. Keep pancakes warm in oven while repeating with remaining coconut oil and batter.

Oat and Cashew Pancakes 

 Ingredients

• 2 cups old-fashioned rolled oats
• ½ cup raw cashews
• 1 dash Himalayan salt (or sea salt)
• 1 large egg
• 1 Tbsp. coconut oil, melted
• 1⅓ cups distilled water
• 1 tsp. vanilla extract
• 1¾ cup mixed berries

Instructions

1. Place oats, cashews, and salt in food processor or blender; pulse until coarsely ground.
2. Add egg, oil, water, and extract; pulse until well blended. Batter will be thick, but if it is as thick as paste add 2 to 3 additional Tbsp. of water.
3. Heat medium nonstick skillet over medium heat.
4. Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
5. Flip with spatula and cook for 30 seconds.
6. Repeat with remaining batter.
7. Serve pancakes topped evenly with berries.

Oat and Banana Pancakes

Ingredients 

• 1/2 ripe banana 
• 2 whole eggs 
• 1 cup raw dry oats
• 1/4 teaspoon of cinnamon
• Non-Fat or light cooking spray

Instructions

1. Mash the ripe banana with a fork in a medium sized bowl.
2. Add the eggs and whisk until thoroughly combined.
3. Add the raw dry oats and mix with a hand blender until the oats are broken down into finer pieces.
4. Add 1/4 teaspoon of cinnamon and Stevia or sweetener. (The recipe will be slightly sweet with the addition of banana, but I recommend adding a teaspoon or more of Stevia for a sweeter pancake)
5. Mix again.
6. Heat a non-stick frying pan on medium heat with a light drizzle of non-fat cooking spray
7. Pour 1/4 of the batter onto the pan for each pancake (makes four pancakes)
8. Pan fry for 1.5 minutes and flip. Cook for another minute until both sides are a nice golden brown.
9. Serve immediately!
10. Enjoy these pancakes as is or with a drizzle of sugar-free maple syrup!

Pre-made pancake mixes

Birch Blenders Mix

Kodiak Cakes
 

Nina Pears