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7 Healthy Pancake Recipes That Will Blow Your Mind

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7 Healthy Pancake Recipes That Will Blow Your Mind

A healthy lifestyle doesn’t mean you have to sacrifice your favorite foods (and pancakes are definitely one of my favorites!). Not only are these pancakes healthy, but they’ll please even the pickiest palates.

Whether your favorite ingredients are almonds, coconuts, or carrots, there’s a pancake recipe here for you. Or, mix up your meal plan with a whole new twist on pancakes like chickpea crepes.

Want to up the amount of protein? Add your protein powder of choice to the mix, but leave out half the flour. And if you’re looking for more flavor without a lot of butter or sugar, add in a dash of cinnamon, a little lemon zest, or a sprinkle of candied ginger.

Oh and a little pancake protip: get some silicone pancake rings for making thick, moist flapjacks.

 

Banana Protein Pancakes

healthy-pancake-recipes

Picture courtesy of The Deseret Housewife

These could not be easier or better for you. All you need to do is mash a banana with a couple ingredients, and you’ll be eating in mere minutes.

Once you see how easy these are to make, you’ll never go without a well-balanced breakfast again. These pancakes are also the perfect base for mix-ins: crushed nuts, ground flax, blueberries – you name it.

Serves 1 / Makes 2

Ingredients

1 ripe banana

1 scoop protein powder

1 large egg

Dash of cinnamon (optional)

1 tsp. coconut oil

Instructions

1. In a small bowl, beat the large egg with a fork. Add the banana, and mash together. Mix in protein powder.

2. Heat the coconut oil in a pan, and spoon batter into two pancakes.

3. Cook for a couple minutes, flip, and remove from the pan after another minute. The outside of the pancakes will brown, but the inside will be soft and moist.

Nutrition Facts (Per Serving)

Calories: 298

Protein: 33 grams

Carbs: 32 grams

Fat: 10 grams

 

Wheat Germ Pancakes

health-pancake-recipe

Picture courtesy of Blogging Over Thyme

These taste like a traditional pancake, but they have an added crunch on the outside from the wheat germ. But that extra ingredient lends more than texture; wheat germ is chock full of vitamin B, fiber, and

Serves 6 / Makes 12

Ingredients

1 cup whole wheat pastry flour

1 1/2 scoops vanilla whey protein isolate

1 Tbsp. baking powder

1/2 tsp. salt

1 large banana

1/2 cup almond milk (more if needed to thin batter)

2 Tbsp. honey

2 Tbsp. coconut oil, melted

2 eggs

6 tsp. wheat germ

Instructions

1. Combine flour, protein powder, baking powder, and salt in a medium bowl. Whisk well.

2. Mash the banana, and mix in the almond milk. Beat in the honey, coconut oil, and eggs.

3. Pour the wet ingredients into the dry, and whisk together.

4. Heat griddle or large frying pan, and grease with cooking spray. Spoon enough batter to make one pancake, and sprinkle 1/2 tsp. of wheat germ on top. Cook until the bottom browns and bubbles start to appear in the batter, and then flip to finish. Repeat to make 12 pancakes.

Nutrition Facts (Per Serving)

Calories: 268

Protein: 12 grams

Carbs: 29 grams

Fat: 11 grams

 

Coconut Flour Pancakes

coconut-flour-pancakes

Picture courtesy of Bob’s Red Mill

Anything with coconut is all the rage. With coconut water, sugar, oil, milk and flour now readily available, it would seem coconut has conquered all the staple ingredients.

But what makes coconut flour so much better than traditional all-purpose? It has a lot of fiber, contains few carbs, and compared to almond flour, has surprisingly little fat. The two tablespoons in this recipe add 4 grams of fat, 5 grams of protein, and 17 grams of carbohydrates – 11 grams of which are insoluble fiber.

Serves 2 / Makes 2

Ingredients

3/4 cup vanilla protein powder

2 Tbsp. coconut flour

2 packets stevia

1/4 tsp. cinnamon

3/4 cup egg whites

1/4 cup water

Instructions

1. Mix together protein powder, coconut flour, stevia, and any spices.

2. Stirring slowly, add the egg whites and water to the bowl. If you desire thinner pancakes, stir in an extra 1/4 cup of water.

3. Heat a nonstick pan, and grease with cooking spray. Add 1/4 cup of batter to the pan at a time, making about two pancakes total (four if thinning the batter). Cook on one side for three minutes, flip, and continue for two more minutes, or until golden brown.

Nutrition Facts (Per Serving)

Calories: 180

Protein: 31 grams

Carbs: 12 grams

Fat: 3 grams

 

Whole Wheat Pancakes

Original File Name: 4126-Driscole-Pancakes-032.tif

Picture courtesy of Babble

These are pretty much the version of Saturday morning breakfast that you grew up with, but there are a few key changes to make them a lot less guilt-inducing.

Most importantly, swap the white flour for whole wheat. If you don’t like the rougher texture, look for the bag labeled “whole wheat pastry flour.” Ground from the soft wheat berry, it has lower protein content but makes a fluffier pancake.

Serves 3 / Makes 6

Ingredients

1 cup low-fat milk

1 Tbsp. vinegar

1 cup whole wheat pastry flour

1 packet Stevia

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 egg

2 Tbsp. non-fat Greek yogurt

1 Tbsp. unsalted butter

Instructions

1. In a cup or bowl, mix the milk and vinegar together. Let sit. Alternatively, you can use low-fat buttermilk.

2. Whisk together all dry ingredients in a large bowl. Separately, beat the egg, and stir in yogurt and milk/buttermilk.

3. Add the wet mixture into the dry, and stir until just combined. There will be lumps remaining in the batter.

4. Heat the butter in a skillet or on the griddle, and spoon batter to make about six pancakes. Cook on one side until bubbles start to rise up, about 2 to 3 minutes, and then flip to continue cooking until golden brown.

Nutrition Facts (Per Serving)

Calories: 249

Protein: 11 grams

Carbs: 36 grams

Fat: 7 grams

 

Chickpea Crepes

chickpea-crepe

Picture courtesy of My Own Private Kitchen

These pudla are nothing like the pancakes you grew up with. Instead, this Indian-style pancake made with chickpea flour is thinner like a crepe, and it goes well with savory flavors.

Top with chutney and yogurt, or go global by making a burrito-style wrap with black beans, bell peppers, ground turkey, and fresh salsa.

Serves 4 / Makes 8

Ingredients

1 1/3 cups chickpea flour

2 teaspoons salt

1/2 teaspoon chili powder

1 green finger chili, minced

1 cup fresh cilantro leaves, chopped

1 inch fresh ginger

1 cup water

Oil cooking spray

Instructions

1. Mix together chickpea flour, salt, and chili powder in a large bowl. Toss in the fresh green chili and cilantro leaves.

2. Grate the ginger over the top, pour in water, and mix well using your clean hands. Let sit for a couple hours, at least 30 minutes.

3. Place a greased frying pan over high heat. Once hot, reduce heat a little, and ladle a spoonful of batter into the middle of the pan. Tilt the pan in a circle to gently swirl the crepe until it’s an even thickness. Cook for 10 seconds, flip with a long spatula, and cook briefly on the other side.

4. Before you make more chickpea crepes, drizzle or spray oil on the edges of the pan. Continue cooking until the batter is all gone, making about 8 crepes. Serve hot.

Nutrition Facts (Per Serving)

Calories: 149

Protein: 8 grams

Carbs: 25 grams

Fat: 4 grams

 

Fluffy Almond Flour Pancakes

almond-flour-pancake

Picture courtesy of Delicious as it Looks

This is a Paleo pancake recipe, but really it’s for anyone who enjoys almonds or unbelievably pillowy pancakes. And if you can never get enough of your favorite nut, take this recipe one step further by spreading roasted almond butter all over the top.

Serves 4 / Makes 20 small pancakes

Ingredients

3 large eggs, room temperature

1/4 cup unsweetened almond milk (more if desired for thickness)

1 Tbsp. coconut oil, melted

1 Tbsp. pure maple syrup

1 tsp. pure vanilla extract

1 1/2 cups blanched almond flour

1/2 tsp. baking soda

1/4 tsp. sea salt

Instructions

1. Preheat your griddle to medium, or spray a nonstick frying pan with oil before placing it over medium heat.

2. Add all ingredients to a blender, layering in the liquids first with the dry goods on top. Cover, and blend on low until beginning to integrate. Increase to high, and continue blending for a minute or two.

3. Ladle a few silver dollar-sized pancakes onto the pan or griddle, and cook for a couple minutes. Once the bottoms are browning and edges are drying, flip them to finish for another few minutes. Keep a close eye on these as they can burn easily.

4. Repeat until all batter has been used. Serve hot.

Nutrition Facts (Per Serving)

Calories: 386

Protein: 14 grams

Carbs: 13 grams

Fat: 31 grams

 

Carrot Cake Pancakes

carrot-pancake-recipe

Picture courtesy of Minimalist Baker

Cake for breakfast? Yes, you can . . . as long as you keep this vegan recipe on hand.

With only 7 grams of sugar, there’s no reason to feel bad about sitting down to a decadent brunch when you’re having these pancakes topped with coconut whipped cream or whipped mascarpone and a dash of cinnamon.

Take it totally over the top with a garnish of thin carrot chips and plump raisins.

Serves 3

Ingredients

1 cup whole wheat pastry flour

2 Tbsp. turbinado sugar

1/4 cup desiccated coconut

1/2 Tbsp. baking powder

Pinch of sea salt

1 cup unsweetened almond milk

1 Tbsp. Earth Balance buttery spread, melted

1/2 cup finely grated carrot

1 tsp. pure vanilla extract

2 Tbsp. crushed walnuts (topping)

Instructions

1. Whisk flour, sugar, coconut, baking powder, and sea salt together in a large bowl.

2. Mix together almond milk, melted non-dairy butter, and vanilla extract. Pour into the dry ingredients, and stir until just combined. Add carrot, and set batter aside.

3. Heat a nonstick pan over medium, and spray with cooking spray. Spoon 1/4 cup of the batter into the pan at a time, making about 9 total. Sprinkle with walnuts. Cook for a few minutes. After bubbles appear and the edges begin to dry, flip the pancakes, and leave in the pan for a couple more minutes.

4. Serve warm.

Nutrition Facts (Per Serving)

Calories: 277

Protein: 6 grams

Carbs: 40 grams

Fat: 10 grams

 

What did you think of these healthy pancake recipes? Have anything else to share? Let me know in the comments below!

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I’m Mike Matthews and I’ve been training for nearly a decade now. I believe that every person can achieve the body of his or her dreams, and I work hard to give everyone that chance by providing workable, proven advice grounded in science, not a desire to sell phony magazines, workout products, or supplements. More about me.

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10 Comments
  • James

    Hey mike I’ve purchased a meal plan from you for my cut. When I’ve finished will you be able to provide me with my macros for my bulk?

    • Michael Matthews

      Sure! Thanks for the order!

  • wigster

    Hi Mike, just curious what the wholewheat pastry flour is. I’m in the uk, and haven’t heard of pastry flour before.

    • Michael Matthews

      Ah any type of whole wheat flour will work. Pastry flour is just finer in texture.

  • Seth

    Solid recipes! Breakfast, lunch, dinner, and snacks taken care of :-)

    • Michael Matthews

      Yeah! :)

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  • Hammonator

    Since regular syrup is very unhealthy. What other toppings would you recommend for pancakes? Thanks!

    • Michael Matthews

      Good question. I usually do Greek yogurt and some jam.

      That said, you can do maple syrup if you want. A good way to limit your intake is to dip your fork and then grab a piece of pancake as opposed to dipping the pancake in the syrup or just pouring syrup everywhere. :)

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