10 of the Best Healthy Pancake Recipes!

The one day when it is perfectly acceptable to throw food around in the kitchen is almost here! Say ‘hello’ to Shrove Tuesday aka Pancake Day.

Unfortunately, many of the traditional pancake/crepe recipes are loaded with sugar and are quite high in calories, so I have done the homework for you and hand-picked some of the best healthy pancake recipes from my favourite bloggers and Instagrammers to present some low-sugar and healthier alternatives. I decided to publish this list of drool-worthy recipes ahead of Tuesday, so that you have plenty of time to pick your favourite(s) and buy the ingredients. If you decide to try any of these recipes, please make sure to give some love to these bloggers by letting them know how you got on!

All of these recipes are guaranteed to make your mouth water. Some of them even contain extra protein which makes them an ideal pre-or post workout meal. Boom!

Read on if you are ready for some #pancakeporn…

1. Almond and Banana Protein Pancakes

Graeme at the Fitness, Food and Travel blog came up with this recipe and it has become one of my favourite things to eat for breakfast on weekend mornings when I have a bit more time to make something other than porridge.

Ingredients

  • 2 bananas
  • 2 eggs
  • About 250ml Unsweetened Almond Milk (or enough to make the mixture pourable)
  • 1 heaped protein scoop cup rolled oats
  • ½ teaspoon baking powder
  • Coconut oil, for greasong
  • Half a scoop of protein powder in the flavour of your choice (such as vanilla by Missfits Nutrition)

Method

Blend the banana, eggs, almond milk, oats, protein powder and baking powder. Blend until the mixture is as smooth with all lumps removed. Allow the mixture to stand for 10 minutes, it will thicken slightly. Heat your pan on a medium heat and add half a teaspoon of coconut oil. Add the mixture to the pan to create pancakes of your desired size/thickness. Serve with Greek or Soy yoghurt and a handful of berries.  (I personally think that almond butter works nicely, too).

2. Low Carb Chocolate Protein Pancakes

Hannah at the Hannah and Fitness blog is the inventor of this delicious, chocolate-y pancake recipe which always goes down a treat. Here is a guilt-free way to indulge in eating chocolate!

Ingredients 

  • 1 scoop of your favourite cacao/chocolate flavoured protein powder (I can recommend the Missfits brand)
  • 4 tbsp regular milk/almond milk
  • 2 egg whites
  • 2 tsp coconut flour
  • A pinch of baking powder
  • Coconut oil, for greasing

Method

Begin by beating your eggs together and then add the rest of the ingredients and whisk together until you have no lumps. Heat a pan on high with 1 tsp coconut oil and with a tissue rub the pan so it’s nicely covered in the oil. Pour your batter into mini pancake shaping rings and cook on one side for roughly 3-4 minutes. Flip and repeat. Finish by topping to your hearts desire, such as berries, sprinkle of cinnamon, cacao, chopped nuts and so on.

3. Blueberry, Lemon and Matcha Pancakes

Siobhan who blogs at the Don’t Frig with my Food takes pancake making to a whole new level with some superfood ingredients added such as matcha tea. If you decide to try this recipe, aim to go with some good quality matcha, I can personally recommend the teapigs brand.

Ingredients

  • 2 large eggs (add a splash of milk if you are using medium sized eggs)
  • Zest of 1 lemon
  • 1 tbsp fresh lemon juice
  • ca. 80g blueberries
  • Pinch of baking powder
  • 2.5 tbsp wholegrain flour (such as spelt but brown rice is a good gluten free option)
  • 1 tsp matcha tea powder
  • coconut oil, for greasing

For the lemon drizzle topping:

  • coconut oil, fresh lemon juice

Method

Gently mix together all the ingredients reserving the blueberries for when the mix goes into the pan, then add them as the pancakes are frying but before you flip them over. Once cooked on both sides serve up with some lemon drizzle for an added zing – to make this, slowly melt a generous tsp of coconut oil in the pan with about 1 tsp of fresh lemon juice then drizzle this over your pancakes.

4. Baobab Pancakes

Petra, the author behind the Be Healthy Now blog has engineered this citrus-ey pancake with an added boost of Vitamin C, using baobab superfruit powder. What could be a better way to top up your Vitamin C levels in the midst of cold and flu season?

Ingredients

  • 50g wholewheat flour
  • ca. 120ml coconut milk
  • 1tbsp flax, sunflower, pumpkin & seasame, goji berries mix (Linwoods)
  • 1tsp cold pressed rapeseed oil
  • 1tsp baobab superfruit powder
  • Vanilla flavouring (I can recommend Nielsen-Massey organic vanilla paste)
  • a pinch of salt
  • 2 eggs
  • coconut oil, for greasing

For the filling:

  • 1tbsp almond butter
  • 1tsp honey (use Manuka honey if you have it to make it extra healthy)
  • 1tsp baobab fruit powder
  • 1tbsp coconut milk

Method

Whisk or blend the flour, coconut milk, seeds and berries mix, rapeseed oil, baobab powder, vanilla flavouring, eggs and salt. Heat up a non-stick frying pan and add a ladle of pancake mixture when it’s hot enough (medium to high heat). Try to make the pancake as thin as possible. Leave to cook for about 30 seconds on each side or until slightly brown but not black. Make all the pancakes in the same way (with this mixture you should get around 4 or 5 depending on how thick you make them.) Make the filling by mixing almond butter, honey and baobab powder together and then add some coconut milk to make the filling spreadable.

5. Salted Caramel Blueberry Pancakes

Hannah who blogs at Hannah Eats (and happens to be one of my favourite Instagram foodies) will definitely not disappoint with this decadent yet healthy pancake treat, full of good carbs and protein.

Ingredients

  • 50g of egg whites
  • Pinch of natural sweetener such as stevia/natvia or truvia
  • 1/2 a teaspoon of baking powder
  • 1 scoop of salted caramel protein powder (Vivo Life UK sells this flavour)
  • 25g of coconut flour
  • 50 ml cactus water (by True Nopal)
  • Coconut oil, for greasing

For the topping

  • Handful of blueberries
  • Salted caramel sauce: 1 tsp Selva Organic Lucuma powder mixed in with some plain yoghurt
  • A sprinkle of date nectar.

Method

In a bowl whisk together the ingredients until the mixture is smooth and there are no lumps.  Leave the mix to rest for 5 minutes. Now grease your frying pan and heat the pan on a medium heat. Pour the mix into the pan using pancake shaping rings; cook on one side for a few minutes and then flip and cook on the other for another few minutes. Keep doing this until you have a mighty stack. Pour the salted caramel sauce on the top, drizzle with a bit of date nectar and sprinkle with a handful of blueberries.

6. Beetroot and Cherry Pancakes

I came across this beautiful pink pancake recipe in the Health Bloggers Community Magazine. Not only do they look amazing, but the beetroot and cherry combination gives the dish a delicious and uniquely earthy taste. As runners will know, beetroot comes with some great performance boosting properties – so I guess that regular consumption of these pancakes is well justified!

Ingredients (makes two big pancakes)

  • 14g beetroot juice
  • Pinch of baking powder
  • 40g Semi-skimmed milk
  • 20g whole egg
  • 6g vegetable oil, for greasing
  • 60g self-raising flour

For the garnish:

  • 2og sliced beetroot
  • 35g cherry compote/frozen cherries
  • Sorinkle of coconut shavings
  • 45g cooked beetroot wedges

Method

First make the pancakes by mixing all the ingredients in a mixing bowl to make the batter. Place half the batter in a small blini pan and cook over a medium heat for two minutes on each side. Place the pancakes onto a plate and add the cherry compote between the pancakes. Garnish as seen in the picture.

7. Turmeric, Saffron and Honey Pancakes

Lola Mia, blogger at the Lolita Bonita blog has created these yummy pancake recipe using two spices with proven medicinal benefits to give your breakfast a healthy boost.

Ingredients

  • 1 ripe bananas
  • 2 free range eggs
  • 1/2 tsp of nutmeg
  • 1/2 tbsp of turmeric
  • few strands of saffron
  • 1/2 tsp of cinnamon
  • 1/2 tbsp of flaxseeds
  • Coconut oil, for greasing

For the topping:

  • Banana slices
  • Runny honey

Method

Place the saffron strands in 1cm of boiling water. Mash the banana in a bowl until mushy, then add the eggs and mix well until fully combined. Add the flaxseed, cinnamon, nutmeg, turmeric and saffron into the mixture and whisk again. Get your non stick pan and add a tsp of coconut oil on medium heat. Pour the mixture into the pan using pancake shaping rings, and wait until the mixture bubbles. In the meantime slice the bananas, and place them into another pan with the honey on medium heat. Let the bananas sautee in the honey. Once the pancakes are bubbling flip them over as they are ready. Stack the pancakes up and scatter over the bananas and honey.

8. Pumpkin Spice Sweet Potato Pancakes

Eleanor, blogger at Green and Aquamarine, loves treating herself to a stack of protein filled pancakes after her runs; if you are bored with bananas, the sweet potato lends a lovely sweet flavour to these pancakes. I think everyone should try these #Instafamous pancakes!

Ingredients

  • A scoop of oats
  • 1 large egg
  • 1 small cooked sweet potato or squash, pureed (cut to the same size as a small sweet potato)
  • A splash of vanilla oat milk (if you can’t find any, just add a splash of your favourite milk and a tsp of organic vanilla paste)
  • 1 tsp cinnamon
  • Coconut oil, for greasing

For the topping:

  • Spiced caramelised pecans
  • Coconut nectar
  • Nut butter
  • Banana slices

Method

Blend the sweet potato/squash puree, the egg, milk, oats, cinnamon until the mixture is as smooth and has no lumps. Allow the mixture to stand for 10 minutes, it will thicken slightly. Heat your pan on a medium heat and add a bit of coconut oil. Add the mixture to the pan to create pancakes of your desired size/thickness. Serve with the above recommended toppings or the toppings of your choice.

9. Vegan Blueberry Pancakes

Laura, blogger at Life by Laura has come up with this recipe for soft and fluffy egg-free pancakes which are not only nutritious but they also taste really good!

Ingredients

  • 1/2 cup buckwheat flour
  • 1/2 cup almond milk
  • handful of blueberries
  • 1 tsp baking powder
  • pinch of salt
  • dairy-free milk of your choice
  • pinch of cinnamon
  • 1 tbsp  melted coconut butter (or oil)
  • 1 tbsp maple syrup
  • drop of vanilla extract
  • Coconut butter, to grease the pan

For the topping:

  • Fresh fruit of your choice
  • Maple syrup
  • Nut butter

Method

Mix together the flour, baking powder and salt in one bowl. In another bowl, mix together the milk, coconut butter, maple syrup and vanilla extract until blended. (If the coconut butter solidifies, just melt it gently in the microwave for 20 seconds). Pour the liquid mixture into the dry mixture and combine. (Don’t over-mix your pancakes otherwise they’ll be tough!) At this point, mix in the cinnamon and blueberries. Allow the batter to rest for five minutes so that the pancakes will be nice and fluffy. Meanwhile, heat some coconut butter in a large, non-stick frying pan. When it starts to sizzle, you’re ready to start cooking. Using a 1/4 cup measure, scoop the batter into the frying pan and cook for 2-3 minutes until small bubbles appear on the surface, then flip and cook for a further 1-2 mins. Repeat the process with the remaining batter adding more coconut butter or oil as necessary. Serve with maple syrup, fresh fruit and nut butter!

10. Cacao Orange Pancakes

Finally, I have left a very special treat to be the last one which combines my two favourite ingredients in the winter: chocolate and oranges. Oh, my! Without further ado, let me introduce you to Hannah‘s decadent pancake treat which was inspired by her childhood favourte, Jaffa Cakes. Hannah is a health blogger at My Life is for Living.
Ingredients
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  • 1/3 cup (30g) chickpea flour (*any all purpose flour should work, e.g. plain/rye/buckwheat)
  • 1 heaped tbsp coconut flour
  • 2 tbsp. chocolate protein powder (*or sub with 1 tbsp. raw cacao + 1 extra tbsp. flour)
  •  1/2 tsp baking powder
  • A pinch of salt
  • 1 large egg + 1 large egg white (*see note below)
  • 1/3 cup (80ml) dairy free milk
  • 1 tsp. honey (or other liquid sweetener)
  • Coconut oil, for frying

Toppings:

  • Cacao drizzle (1 tsp honey, 1 tbsp raw cacao, 1 tbsp boiling water)
  • 1 large orange (segments + zest)
  • 120g greek yoghurt (*sub with coconut/soya yoghurt if dairy free)
  • 1 tsp. cacao nibs
  • 1 tsp. desiccated coconut

Method

Crack one egg and one egg white into a medium sized bowl and whisk together with a fork. In a separate bowl measure out the chickpea flour, coconut flour, chocolate protein powder, baking power and salt. Sift the dry ingredients in with the eggs and then mix together to form a thick batter. Add the honey, and then gradually add the milk. Stir until no lumps remain. Set the batter aside.
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Whilst the batter rests, prepare your toppings. Orange: Using a grater, zest a small amount of orange peel, then peel it and chop it into segments. Cacao Drizzle: Mix 1 tsp honey (or liquid sweetener of choice) and 1 tbsp raw cacao powder with 1 tbsp boiling water to form a runny paste. Gather the yoghurt, cacao nibs and desiccated coconut.
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Once you’ve prepared your toppings, it’s time to cook your pancakes. Heat a small amount of coconut oil in a large non-stick frying pan. Get the pan really hot to begin with and then turn the heat down once it begins to sizzle. Dollop approximately two tablespoons of batter into the pan to form each pancake.  I usually do about 3 pancakes in each batch. Cooked them for 2 minutes, until bubbles begin to form on the top, and then carefully flip over and cook for a further minute on the other side. Remove the first batch, place to one side and repeat until no batter remains.
 
Finally, pile your pancakes into a mini stack. Add a generous dollop of yoghurt, and then decorate with orange segments, cacao drizzle, cacao nibs, desiccated coconut and a pinch of grated orange zest. Enjoy straight away whilst still warm!
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Hopefully, this article has given you some inspiration for making some delicious and healthy pancakes. Now get ready, steady, and STAAAAACK!

Which one of these recipes are you going to try? Have you got a favourite recipe? Let me know in the comments!

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Photo credits: all photos used are the bloggers/Instagrammers own or taken from the Pexels.com website. All recipe credits go to the authors, as referenced in the article.

4 Comments

  1. February 28, 2017 / 7:39 pm

    All of these look delicious. I’m going to have to make all of them just to do the taste test! 🙂

    • Timea
      February 28, 2017 / 8:23 pm

      Hehe, I couldn’t decide which one to start with 😉

  2. March 10, 2017 / 8:18 pm

    Wow these all look so yummy!

    I’m going to try the salted caramel and blueberry for breakfast tomorrow.

    Yum!

    Thanks for sharing!

    Chloe

    http://www.cinnamontan.co.uk

    • Timea
      March 10, 2017 / 8:38 pm

      Coincidentally, I am planning to make pancakes for breakfast, too! Hope you will enjoy them!

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