These quick, easy, and delicious Healthy Pancakes are high in protein, fiber, and omega 3s… the perfect start to the day!
Are Pancakes Healthy?
I nicknamed this recipe Brain Booster Pancakes. They have everything your child needs to focus and be ready for a successful school day. The protein and fiber will help keep your child feeling full! Studies show that omega 3s can improve mental skills, like thinking, remembering, and learning.
These pancakes are also gluten-free (just make sure to get gluten-free oats) and refined sugar-free! It only takes a few minutes to throw all the ingredients into the blender! Quick, easy, and healthy … It doesn’t get much better than that!
So the answer is.. yes! Pancakes can be an incredibly healthy breakfast option if made with the right ingredients.
Ingredients for Healthy Pancakes:
- almond milk– I always have unsweetened vanilla almond milk on hand, so that’s what we used. You can use whatever milk you have on hand here
- oats– I use regular rolled oats. Oats are one of the most beneficial grains you can eat, and add vitamins, minerals, fiber and antioxidants to these pancakes
- flaxseed– add protein, fiber, and omega 3 fatty acids
- banana– adds natural sweetness, potassium, and vitamin B6
- honey– adds a touch of sweetness
- vanilla & cinnamon– adds yummy flavor to our pancakes
- sea salt– enhances the flavor of the pancakes
- baking powder– makes our pancakes light and fluffy
- eggs– add protein and structure to the pancakes
- coconut oil– adds fatty acid that can improve cognitive function
- blueberries– high in fiber, vitamin C, and vitamin K
How to Make Healthy Pancakes:
- Blend the almond milk, oats, flaxseed, banana, honey, vanilla, cinnamon, salt and baking powder until smooth and the oats are finally ground.
- Add eggs and pulse until combined.
- Heat coconut oil over medium heat in a large skillet.
- Pour batter onto hot pan; top each pancake with a few blueberries before flipping.
- Serve with additional blueberries, yogurt, and a drizzle of maple syrup if desired.
How to Store Leftover Healthy Pancakes:
These pancakes freeze great- so when I’m whipping up a batch I like to double it so we can have a stash in the freezer.
To Freeze: allow your pancakes to cool completely on a wire rack. Lay the pancakes in a single layer on a parchment lined sheet pan. Once frozen, add the pancakes to a ziplock freezer bag.
To Reheat: put your frozen pancakes in the toaster, or reheat in the microwave in 20 second increments until warm.
More Pancake Recipes You’ll Love:
For the Reindeer:
- 8 slices bacon cooked
- 8 blueberries
- 2 cranberries, raw
Place all ingredients, except eggs, coconut oil and blueberries into a good quality blender. Blend until oats are ground and everything is mixed well.
Add eggs and pulse until incorporated.
Heat a griddle over medium heat and melt a teaspoon or two of coconut oil or butter. Pour about 1/4 cup of batter onto the griddle for each large pancake. Make smaller pancakes for the nose, roughly half the size of the large pancakes. Pour small oval sized pancakes onto the griddle for the ears. Brown on both sides (about 2-3 minutes per side).
Place the bacon on your serving plate, along with the ear-shaped pancakes. Top with your large pancake, and finally the nose pancake. Add the blueberries for the eyes. Cut the cranberries in half to make a nose.
Calories: 225kcal | Carbohydrates: 33g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 122mg | Fiber: 6g | Sugar: 6g
I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.