healthy pancakes

Protein Pancakes! super easy with no refined grains or refined sugar. just oats, banana, and eggs!

The Best Protein Pancakes

oats

banana

eggs

egg whites

baking powder

salt

cinnamon

protein powder

flax meal

Run everything through the blender on medium low speed until very well mixed.

The Best Protein Pancakes Step 1

Heat a nonstick griddle to medium high heat. Add batter in small circles &#8211; about 1/4 cup per pancake. Sprinkle with blueberries or chocolate chips if you want. When the edges start to look dry (2-3 minutes), flip and cook another minute or two on the other side.

Heat a nonstick griddle to medium high heat. Add batter in small circles - about 1/4 cup per pancake. Sprinkle with blueberries or chocolate chips if you want. When the edges start to look dry (2-3 minutes), flip and cook another minute or two on the other side.

The Best Protein Pancakes Step 2

Top with anything you like! I like syrup and peanut butter and chocolate chips.

The Best Protein Pancakes Step 3

I followed the Recipe thoroughly (excluding the Peanut butter and chocolate chips) and it still came out disgusting. Now I know why the pancakes were dressed up, to cover the true taste.

Usually when I look up these types of recipes they don't work well, come out falling apart or just tasting gross. With this recipe, that is not the case. They came out perfect and actually pancake like. I didn't have flax meal but I just used flax seed and also added some chia seed and like I said they came out great.

This recipe is my favourite ! So easy and good 😋 I love adding in crushed walnuts and cocoa nibs, healthy and delicious!

Hi, are you sure about 4 tsp baking powder? I followed the recipe and they tasted awful. I had to throw them in the garbage.  Sorry.

Possibly the protein powder. Not all of them react the same when cooked or heated. I’ve made some really horribly tasting stuff using protein powder. These turned out great. First time too I used this particular brand of protein powder

The flavor was nice, but they were incredibly dry. I’m not sure if it was my protein powder, but next time I’ll be adding greek yogurt to the recipe to try to mitigate the sandy, moisture-thieving texture.

THESE ARE AMAZING! My mom always makes me pancakes for my Birthday, so I asked if we could try protein pancakes. They did not fail! So delicious, I loved experimenting with what to add to these! I made a peanut butter drizzle, I tried it with honey, strawberries, blueberries!! So good, only problem is I couldn’t help myself from eating more!!😜 we had extras and will be saving them for the mornings! Definitely adding these to my breakfast list! Thank you :)

Hi! Nice recipe! I'm also a food writer but I'm just currently writing for a New York-based food website. After being inspired by your blog, I'm planning to make my own food website this month. Also, if ever you need some new recipes or food ideas, you can just contact me anytime and I will surely share them to you since I've been writing for a food website for more than one year already. Thank you for being an inspiration. God bless you!

Hi there :) I am not a banana fan so I used 1/2 cup of canned pumpkin-the texture was great and it was super yummy with the cinnamon the recipe calls for.

https://content.jwplatform.com/videos/OeXJdgLu.mp4

Protein Pancakes! super easy with no refined grains or refined sugar. just oats, banana, and eggs!

These Almond Flour Pancakes are incredibly fluffy, delicious and made with simple ingredients. Easy low carb pancake recipe and alternative to whole wheat pancakes.

Almond Flour Pancakes

tbsp oil

milk

maple syrup

tsp baking powder

almond flour

Avocado or coconut oil (for frying)

In a medium bowl, add eggs, oil, milk, maple syrup, baking powder and almond flour.

Whisk well until batter is smooth consistency.

Preheat ceramic non-stick skillet on low heat and swirl oil to coat.

Add 1/4 cup of batter and cook for a few minutes or until you peak under and see nice brown colour.

Flip pancakes before they are dry on top and bubbles appear.

Cook for another 1-2 minutes.

Proceed with remaining batter and reduce heat as skillet gets hotter.

Serve with maple syrup, plain yogurt and berries.

Store: Refrigerate covered or in a container for up to 3 days.

Freeze: Freeze cooled down pancakes in an airtight container for up to 3 months. To thaw, pop frozen in the toaster and voila. Or thaw on a counter for a few hours.

Based on a family recipe that’s been handed down for generations, Homemade Healthy Pancake Mix makes it possible to have pancakes anytime you crave them, with zero guilt.

Homemade Healthy Pancake Mix Recipe

whole wheat pastry flour (see notes)

corn

milk (see notes)

butter (melted)

Salt

In a large bowl, whisk together basic mix ingredients. Store in an airtight container in the freezer or refrigerator.

To make pancakes, coat a skillet with nonstick spray, oil, or butter. Preheat skillet over medium-high heat. In a medium bowl combine basic mix, milk, melted butter, egg, baking powder, and salt. Whisk until smooth.

Pour approximately ¼ cup at a time on to skillet. When the batter begins to bubble and the skillet-side of the pancake is lightly browned, flip. Continue cooking until the second side is lightly browned, then remove to a plate. Repeat with remaining batter.

Make our healthier pancakes using rolled oats and banana for natural sweetness. Serve with a dollop of creamy yogurt and fresh fruit

Banana oat pancakes

oat milk

eggs,separated

rolled oats

vanilla extract

oil, we used avocado oil spray

yogurtand fruit

Put the oat milk, egg yolks, banana, oats, baking powder and vanilla in a <a href="https://www.bbcgoodfood.com/content/test-five-best-blenders">blender</a> and process to as smooth a mixture as you can get. <a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> the eggs whites until they hold stiff peaks. Whisk 1-2 tbsp of the whites into the batter, then fold in the rest.

Heat a non-stick pan over a medium heat and spray with a whisper of oil, pour about 2 tbsp of batter into the pan and cook for 1-2 mins, until the base sets and bubbles appear all over the top. Flip and cook the other side for a minute. Repeat in batches, making sure the top looks dryish before attempting the flip, or the centre will collapse.

Delicious vegan and gluten-free purple pancakes with tigernut flour. Colored with natural food colorings pitaya and butterfly pea flower powder.

Gluten-Free Purple Pancakes

white rice flour

g brown rice flour

g tigernut flour

g tapioca flour

potato starch

agave syrup

150 ml rice milk

(approx. 100 g)

pitaya powder

butterfly pea flower powder

Put all the dry ingredients in a medium-sized bowl (except for the pitaya and butterfly pea flower powder).

Mix banana, 150 ml rice milk, pitaya and butterfly pea flower powder in the blender until smooth.

Now add the banana mixture and agave syrup to the bowl with dry ingredients and mix well. Adjust sweetness if needed.

Brush the pan with coconut oil and preheat it under medium-low heat.

Pour the batter into a circle (I used 1 heaped tablespoon for each pancake).

When the pancake starts bubbling a bit and the bottom is lightly browned, flip it over and cook briefly on the other side.

Top with red currants.

These easy healthy pancakes get their fluffy texture from whipped egg whites. Stack them high with fresh berries and a spoonful of low-fat yogurt

Healthy pancakes

self-raising flour

wholemeal flour

skimmed milk

berriesand low-fat yogurt

Sift the flours into a bowl or wide jug and tip any bits in the sieve back into the bowl. Add the egg yolks and a splash of milk then stir to a thick paste. Add the remaining milk a little at a time so you don’t make lumps in the batter.

<a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> the egg whites until they stand up in stiff peaks, then fold them carefully into the batter – try not to squash out all the air.

Heat a non-stick pan over a medium heat and pour in enough batter to make a pancake about 10 cm across. Cook for just under a minute until bubbles begin to pop on the surface and the edges are looking a little dry. Carefully turn the pancake over. If it is a bit wet on top, it may squirt out a little batter as you do so. In that case, leave it on the other side a little longer. Keep warm while you make the remaining pancakes. Serve with your favourite healthy toppings.

Banana Yogurt Pancakes packed with sweet banana flavor, so no need for an extra sweetener. Serve these easy banana pancakes with berries for a wonderful start in the morning.

Banana Yogurt Pancakes 

all-purpose flour

baking soda

yogurt

oil (I used olive oil)

extra oil

Whisk flour, baking soda and salt in a large bowl.

In a medium bowl, mash the banana using a fork. Add in the egg, yogurt and oil and whisk until smooth. Pour the wet mixture in the dry mixture and stir with a spatula. Don’t overmix.

Brush the bottom of a non-stick skillet with ½ tablespoon olive oil. Heat it over medium low heat.

Use an ice cream scoop and drop batter into the skillet. Cook until you see bubbles, about one minute or so.

Flip them over and cook the other side for another minute. Transfer them on a plate. You can cook 4 or 5 pancakes at a time. Repeat the same for the remaining batter.

Thank you for the recipe! I made them just now and they were really light and fluffy. I substituted the oil with melted butter and add a tablespoon of honey.

Not sure where I went wrong, maybe it was my judgement call that my banana was not large enough therefore leading to the addition of another half bananas. Maybe i should have added another egg to make it work? I followed the recipe exactly otherwise and my batter is so thick it looks like dough rather than a pancake mix. I am adding some brewed coffee to thin it out and give a coffee flavour. Not sure how it will turn out but since i am currently out of milk and halfway through making this recipe i am not sure what else to use besides plain water.

Made these with coconut flour - DEELISH!!!!

LOVE this recipe. However, I followed this recipe exactly and it came out a little doughy...about about 3/4 cup of water and they were perfect! Such great flavor and really fluffy. This is my new favorite pancake recipe and so so easy to make.

.This recipe was not great.  Overall flavor was bland and it was far more like a dough than a batter.  I used a brown banana and there was hardly any sweetness.  Pancakes should be more than a vessel for syrup.

The batter came out way too thick, so this recipe definitely won't be used by me again. The flavor was pretty mild and nonexistent even, if I may be blunt, so additional sweetener had to be added as well. Overall, would not recommend, too much needed to be changed for it to work.

Healthy Banana Oatmeal Pancakes made with only 7 ingredients - oats, almond milk, banana, eggs, egg whites, baking powder, salt, and a touch of real maple syrup. Sugar-free, oil-free, gluten-free, and dairy-free pancakes.

Banana Oatmeal Pancakes

Almond Milk (unsweetened)

Eggs

Egg White

Banana

Tablespoons 100% Real Maple Syrup

Rolled Oats ((I use Gluten-Free))

Baking Powder

Vanilla (optional)

Berries

Real Maple Syrup

Chocolate Chips

Banana Slices

Sliced Almonds

In a blender, pour in SILK Almond Milk, eggs, egg white, banana, maple syrup, vanilla (optional), rolled oats, baking powder and salt.

Blend until smooth.

Heat skillet over medium heat. Once warmed, spray with non-stick cooking spray or place coconut oil or butter in skillet. Pour pancake batter into skillet in round circles.

Cook for 2-3 minutes on one side. Turn over and cook for another 1-2 minutes.

Drizzle with real maple syrup and toppings of choice.

Pancakes made with Greek yogurt and oatmeal, with no sugar added to the batter.

Blueberry Banana Pancakes

plain Greek yogurt

almond milk

blueberries

cooking spray

Preheat a griddle or large skillet over medium heat and coat it with cooking spray.

Add all the ingredients except for blueberries to a blender and blend on high until the oats are pureed and the batter is smooth, about 1-2 minutes.

Pour the batter into a bowl and fold in the blueberries

Place a heaping 1/4 cup of batter onto the skillet for each pancake; cook for approximately 3 minutes or until pancake is lightly browned. Flip each pancake and cook for an additional 2 minutes. Repeat the process with the remaining batter.

Serve immediately, topped with maple syrup, bananas, and blueberries.

https://content.jwplatform.com/videos/vlJXNRsK.mp4

Easy and nutritious pancake recipe that made with Greek yogurt and oatmeal, with no sugar added to the batter. Make this healthy and fluffy pancake for the whole family to enjoy.

These Healthy Pancakes are the best! I&#039;ve tested this recipe time and again and it&#039;s our go-to healthy pancake recipe. The pancakes are light and fluffy and have delicious flavor.

Healthy Pancakes

unsalted butter

white whole wheat flour

applesauce

milk (whole milk

honey (or pure maple syrup)

Melt the butter and set it aside to cool slightly.

In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda and salt.

In a medium bowl, combine the eggs, applesauce, milk, honey and vanilla. Whisk until smooth. Whisk in the melted butter.

Pour the wet ingredients into the dry and whisk until just incorporated. It&#039;s ok if a few lumps remain; try not to over-mix. The batter will be thick, but avoid adding more milk or your pancakes may turn out flat rather than light and fluffy.

Heat a griddle or skillet over medium heat. Spray lightly with cooking spray. Scoop batter by scant ¼ cup onto the heated griddle. Cook on the first side until bubbles begin to form and the bottom side of the pancakes are lightly brown, about 2-3 minutes. Flip pancakes and cook until the second side is browned, about 2 minutes more. Serve immediately or keep warm in a 200 degree oven while you cook the rest of the pancakes.

These red velvet pancakes are made with a secret ingredient… beetroot! It's a great way to sneak some fiber and minerals into your stack of pancakes, not to mention the beautiful vibrant red color without using food coloring. Great for Valentine's Day breakfast or even just on those mornings when you are feeling a little extra!

Healthy Red Velvet Pancakes

beetroots

tbsp cacao powder

tsp vanilla extract

stevia

Process rolled oats in a food processor or blender into a fine flour. Pour into a big mixing bowl.

Add baking powder to mixing bowl and mix well.

Add the rest of the ingredients into blender and blend until smooth. Add mixture to mixing bowl and mix well until no lumps of flour remains.

Heat up a non-stick frying pan over low heat. Add a ladle of batter and cook for 2-3 minutes, flip, and cook the other side for 2-3 minutes. Repeat until all batter is used up.

This easy recipe only requires 3 ingredients and no added sugar! The sweetness comes from a ripe banana and is a healthier alternative to regular pancakes. Add your favorite toppings and some yogurt for extra protein.

3 Ingredient Pancakes

flour

olive oil

syrup

raspberries

Add egg and whisk to combine until smooth.

Add flour and whisk to combine until smooth. Let sit for 5 minutes.

Meanwhile, prepare your yogurt topping by mixing the maple syrup, milk, vanilla extract and yogurt until combined. Set aside.

Lightly oil a non-stick skillet and heat it up over medium-low heat. Add a ladleful of batter to skillet and cook for 1-2 minutes, flip, and cook do 1-2 minutes on the other side or until done.

Plate pancakes and top with maple yogurt mixture and raspberries. Enjoy!

Easy and delicous Banan Pancakes, perfect for breakfast or brunch! Don&#039;t forget to check out my step by step photos and tips above!

Banana Pancakes

All-Purpose flour

½ tsp Baking powder

sugar

tbsp melted butter

bananas

Whisk together the flour, baking powder, sugar, and salt in a large bowl then set aside.

Mash the bananas in a separate bowl leaving some chunks for texture then whisk in the melter butter, vanilla, egg, and milk.

Pour the wet into the dry and mix until just combined.

Place a large pan or griddle over medium heat and melt a dot of butter or some oil. Add about a third of a cup of batter to the pan and cook until golden on both sides. The underside will take about two minutes to cook, once golden and you see little holes on top, flip and cook for an additional minute or until golden.

Repeat the process for the remaining batter and serve warm with fruit, maple syrup or powdered sugar.

These multigrain pancakes are so light and fluffy that you&#x27;d never guess that they&#x27;re healthy!

Top 33 healthy pancakes recipes from across the web

The most viewed healthy pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 33 healthy pancakes recipes from across the web

The most viewed healthy pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Protein Pancakes

Almond Flour Pancakes

Homemade Healthy Pancake Mix Recipe

Banana oat pancakes

Gluten-Free Purple Pancakes

Healthy pancakes

Banana Yogurt Pancakes

Banana Oatmeal Pancakes

Blueberry Banana Pancakes

Healthy Pancakes

Healthy Red Velvet Pancakes

3 Ingredient Pancakes

Banana Pancakes

Multigrain Pancakes

Healthy Carrot Pancakes (with Yogur...

Oatmeal Pancakes

Vegan Pancakes

Ricotta hotcakes

Sheet Pan Pancakes with Berries

The Fluffiest Buckwheat Banana Panc...

Healthy Pumpkin Pancakes

Healthy Red Velvet Pancakes

Brownie Batter Pancakes

Healthy Carrot Apple Pancakes

Apple Pancakes With Oats - Easy & H...

Pink Beet Pancakes

Lemon Poppy Seed Pancakes

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Buckwheat Pancakes

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The most viewed healthy pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine